Ingredients for Artichoke Shrimp Linguine
- 1 pound linguine
- 1/2 red bell pepper
- 2 cloves garlic
- 1/2 small onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound shrimp
- 1 (14-ounce) can water-packed artichoke hearts
- 1/4 cup dry white wine
- 0 lemon juice
- Salt to taste
- 0 creole seasoning
- 1/2 cup reserved pasta water
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Pepper to taste
- Lemon wedges for serving (optional)
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How to Make Artichoke Shrimp Linguine
- Cook 1 pound linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1/2 red bell pepper (diced), 2 cloves garlic (minced), and 1/2 small onion (diced). Saute until vegetables are crisp-tender, about 5-7 minutes.
- Add 1 pound shrimp (peeled and deveined) to the skillet. Saute until pink and opaque, about 3-5 minutes.
- Stir in 1 (14-ounce) can artichoke hearts (drained and quartered), 1/4 cup dry white wine (or chicken broth), 1/4 cup chopped fresh parsley, 1/4 teaspoon red pepper flakes (optional), salt and pepper to taste.
- Add the drained linguine to the skillet and toss to combine. Add reserved pasta water, 1 tablespoon at a time, if needed, to create a light sauce.
- Serve immediately, garnished with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
22g
Fat
39g
Carbs
24g
