Shrimp & Artichoke Heart Liguine

Mississippi Gulf Shrimp, artichokes, mushrooms and sun-dried tomatoes served over linguine in a creamy white wine sauce and topped

with fresh-shaved Parmesan.

 

TIME: 20 minutes

SERVES: 4

SEASON: spring, summer, fall, winter

METHOD: stove-top

 

INGREDIENTS:

• 16 oz Mississippi Gulf shrimp, medium

• 16 oz linguine

• 2 tsp olive oil

• 1/2 cup red onion, finely chopped

• 1 clove garlic, finely chopped

• 3/4 cup white wine

• 1 1/2 cups heavy cream

• 12 oz marinated artichoke hearts, drained

• 1 cup sliced mushrooms

• 1 1/2 oz sun-dried tomatoes, chopped

• 3 Tbsp fresh lemon juice

• 1 Tbsp Italian seasoning

• salt, to taste

• 1/4 cup Parmesan cheese

 

DIRECTIONS: 

1. Prepare linguine according to package instructions.

2. Heat a skillet over medium-high heat, add olive oil, onion and garlic, and let cook 2 minutes.

3. Add white wine and lemon juice; simmer mixture until mixture thickens slightly.

4. Add shrimp and cook about 3 minutes or until pink.

5. Add cream, artichoke hearts, mushrooms and sun-dried tomatoes.

6. Season with lemon, Italian seasoning and salt.

7. Let simmer for another 2-3 minutes.

8. Serve over linguine and finish with freshly grated Parmesan cheese.

 

Serving Suggestion: Great with sautéed asparagus.

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