Mediterranean Shrimp & Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb Shrimp, medium size, pealed & deveined8 oz Linguine, Ronzoni Healthy Harvest1/4 cup sliced Scallions, white part3 cloves Garlic, minced2 tbsp Extra Light Olive Oil1 can (14oz), Progresso Artichoke Hearts (ready to serve), drained, rinsed & cut into quarters1 cup fresh Tomatoes, chopped1 cup Baby Portobello Mushrooms, sliced1/4 cup Dry White Wine2 tsp dried Italian seasoning (I used Chef Meg's version)1/4 tsp Salt1/4 tsp Black Pepper
1. Peel & devein shrimp if not already done, set aside.
2. Cook linguine according to package directions, keep warm.
3. In large skillet over medium-high heat, saute scallions & garlic in hot olive oil until tender. Stir in artichokes and next 7 ingredients. Bring to a boil; reduce heat and simmer 5 minutes.
4. Add shrimp; cook 4 minutes or until shrimp turns pink, stirring occasionally. Serve immediately over linguine.
Serving Size: makes 4 servings, add fresh grated Parmesan cheese if desired
Number of Servings: 4
Recipe submitted by SparkPeople user CHARCATS.
2. Cook linguine according to package directions, keep warm.
3. In large skillet over medium-high heat, saute scallions & garlic in hot olive oil until tender. Stir in artichokes and next 7 ingredients. Bring to a boil; reduce heat and simmer 5 minutes.
4. Add shrimp; cook 4 minutes or until shrimp turns pink, stirring occasionally. Serve immediately over linguine.
Serving Size: makes 4 servings, add fresh grated Parmesan cheese if desired
Number of Servings: 4
Recipe submitted by SparkPeople user CHARCATS.
Nutritional Info Amount Per Serving
- Calories: 414.1
- Total Fat: 10.6 g
- Cholesterol: 172.3 mg
- Sodium: 682.3 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 7.2 g
- Protein: 34.4 g
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