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Artichoke and Shrimp Linguine

SUBMITTED BY: J. Rentsch

"This is a recipe I got from a friend that I modified for a little more kick, since my wife loves spicy food."
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
  2. 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.
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 559

  • Total Fat: 23.4g
  • Cholesterol: 188mg
  • Sodium: 994mg
  • Total Carbs: 49.2g
  •     Dietary Fiber: 10.5g
  • Protein: 39.4g

VIEW DETAILED NUTRITION

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