Shrimp And Artichoke Linguine

Recipe Ingredients

8 oz	227g	Linguine pasta
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - diced (medium)
1 tablespoon	15ml	Garlic clove - crushed (large)
1 lb	454g / 16oz	Large shrimp - peeled, deveined
1		Frozen artichoke hearts - (9 oz)
1 cup	237ml	White wine or chicken broth
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Grated lemon peel
1 teaspoon	5ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Freshly-chopped parsley

Recipe Instructions

In large saucepot, heat 4 quarts salted water to boiling. Add linguine; cook until tender. Drain.

Meanwhile, in 12-inch skillet over medium heat, in hot vegetable oil, cook onion and garlic until tender, about 5 minutes, stirring occasionally. With slotted spoon, remove onion to bowl. To drippings remaining in skillet, add shrimp. Cook over medium-high heat until shrimp turn pink, about 3 minutes.

Stir in frozen artichoke hearts, white wine, lemon juice, lemon peel, Tabasco sauce, salt and cooked onion. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Toss with linguine and chopped parsley.

This recipe yields 2 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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