- 8 ounces whole wheat linguine
- 1/4 cup extra-virgin olive oil
- 1 (16 ounce) package frozen fully cooked salad shrimp, thawed
- 6 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1/2 cup sliced black olives
- 1/4 cup lemon juice
- 1/8 teaspoon salt
- 1/2 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.
03/30/2017
recipepes.com
Artichoke and Shrimp Linguine, recipe
PT15M
PT1H
5
455 calories
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