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Artichoke and Shrimp Linguine Recipe

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This recipe for Artichoke and Shrimp Linguine, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claire Holcomb
Added: Tuesday, May 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces dried linguine, uncooked
1/4 c. olive oil
1 lb. medium-size fresh shrimp (1 3/4 pounds unpeeled)
1/2 tsp. dried crushed red pepper
3 cloves garlic, minced
1 (14 oz.) can quartered artichoke hearts, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
1/4 c. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. grated Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions; drain and keep warm in large bowl.
Meanwhile, heat oil in a large skillet over medium-high heat until hot; add shrimp, red pepper, and garlic. Cook, stirring constantly, 3-5 minutes or until shrimp turn pink. Stir in artichoke hearts and next 4 ingredients; cook just until thoroughly heated. Add artichoke mixture to pasta and sprinkle with cheese.

Number Of Servings:
Number Of Servings:
4

 

 

 

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