Zesty Shrimp and PastaSubmitted by: LADYPHOENIX61
IntroductionBe sure to rinse and drain the artichoke hearts or substitute with a pound of fresh asparagus tips. Scallops may also be substituted for the shrimp. Be sure to rinse and drain the artichoke hearts or substitute with a pound of fresh asparagus tips. Scallops may also be substituted for the shrimp.
8 oz. whole wheat linguine, uncooked
3/4 cup Light Italian salad dressing, divided
2 cups sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz.) artichoke hearts-rinsed, drained and quartered
1 lb. uncooked cleaned large shrimp
1 Tbsp. chopped fresh parsley
1/4 cup grated Parmesan cheese
While pasta is cooking, heat 1/2 cup of the dressing in large nonstick skillet on medium heat. Stir in mushrooms, onions and artichokesand cook until onions are crisp-tender, stirring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp are pink and vegetables are tender, stirring occasionally.
Drain pasta and return to pot. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly. Sprinkle with cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPHOENIX61.