Mediterranean Shrimp and Linguine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pretty and healthy, this looks like it came from an Italian restaurant. When Iâm in a rush, I use a jarred tomato sauce and omit the tomatoes and seasonings. You can also fix this ahead and reheat it for convenience. Ingredients:
9 ounces uncooked linguine |
2 tablespoons olive oil |
1 cup sliced fresh mushrooms |
1 pound uncooked medium shrimp, peeled and deveined |
3 medium tomatoes, chopped |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved |
1 can (6 ounces) pitted ripe olives, drained and halved |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/8 teaspoon pepper |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4 minutes. Add remaining ingredients; cook and stir 5 minutes or until heated through and shrimp turn pink.
2. Drain linguine; serve with shrimp mixture. Yield: 6 servings.
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