With its hint of garlic and a delicate wine sauce, this seafood sensation will have artichoke lovers asking for seconds. Toss in some sliced olives for added umph. We round out the menu with rolls and key lime pie. —Daniel Spengler, Seattle, Washington
Ingredients
- 4 ounces uncooked linguine
- 1/2 cup chopped sweet red pepper
- 1-1/2 teaspoons minced garlic
- 1 green onion, chopped
- 2 tablespoons olive oil
- 4-1/2 teaspoons butter
- 12 ounces uncooked medium shrimp, peeled and deveined
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1/4 cup white wine or chicken broth
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon Creole seasoning
Directions
- Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.
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