| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Seafood, Tabasco | 2 | Servings | |
INGREDIENTS
| 8 | oz | Linguine pasta |
| 2 | T | Vegetable oil |
| 1 | Onion, diced | |
| 1 | Garlic clove, crushed | |
| 1 | lb | Large shrimp, peeled and |
| deveined | ||
| 1 | 9 ounce pack frozen | |
| artichoke hearts | ||
| 1 | c | White wine or chicken broth |
| 2 | T | Lemon juice |
| 2 | t | Grated lemon peel |
| 1 | t | TABASCO brand Pepper Sauce |
| 1/2 | t | Salt |
| 2 | T | Fresh chopped parsley |
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. Makes 2 servings. Nutrition information per serving: 940 Calories, 65 g protein, 20 g fat, 1018 mg sodium, 345 mg cholesterol From the Tabasco Website, formatted by <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on May 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 815
Calories From Fat: 164
Total Fat: 18.6g
Cholesterol: 285.8mg
Sodium: 2402.7mg
Potassium: 1713.9mg
Carbohydrates: 113.7g
Fiber: 17.2g
Sugar: 8.3g
Protein: 53.1g