Shrimp and Artichoke Pasta

May 5, 2009 Serves 4
  • ½ lb. Meijer linguine pasta
  • 2-3 tbsp. basil pesto
  • 1 tbsp. Meijer extra virgin olive oil
  • 1 garlic clove, minced
  • 16 large shrimp, peeled, deveined
  • 1 cup Meijer frozen peas
  • 1 (14oz) can Reese quartered artichoke hearts, drained
  • 1/3 cup thinly sliced green onions
  • 1/3 cup minced fresh parsley
  • Salt and freshly ground black pepper to taste
  • Cook pasta as directed on packet. Toss the pasta with the pesto and keep it warm. Heat oil in large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute. Add the green onions and parsley, reduce the heat to low. Add the pasta. Toss to coat evenly. Season with salt and pepper. Serve immediately.

    Nutrition Information per serving: 344 calories, 5 g fat, 36 mg cholesterol, 407 mg sodium, 56g carbohydrate, 4 g fiber, 16 g protein

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