Cook linguine according to package instruction until al dente; drain.
Meanwhile, heat vegetable oil in a 12-inch skillet over medium heat; add onion and garlic and cook until tender, about 5 minutes, stirring occasionally. With a slotted spoon, remove onion to a bowl. Add shrimp to drippings remaining in skillet. Cook over medium-high heat until shrimp turn pink, about 3 minutes.
Stir in frozen artichoke hearts, wine, lemon juice, lemon peel, TABASCO® Sauce, salt and cooked onion and bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Toss with linguine and parsley and serve immediately.
Makes 2 servings.
Nutrition information per serving: 940 Calories, 65 g protein, 20 g fat, 1018 mg sodium, 345 mg cholesterol