Shrimp and Artichoke Linguine

by admin on March 12, 2010

1 (8 ounce) package linguini pasta
2 teaspoons lemon zest
2 tablespoons olive oil
salt to taste
1 onion, chopped
ground black pepper to taste
1 clove crushed garlic
2 tablespoons chopped fresh parsley
1 pound large shrimp – peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice

1. Cook pasta in boiling water.

2. While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley.

Serve immediately.

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