Shrimp and Artichoke Linguine

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  • 8 ounces dried linguine pasta
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 large clove garlic, crushed
  • 1 pound large shrimp, peeled and deveined
  • 1 (9-ounce) package frozen artichoke hearts
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley


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

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