| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Tabasco, Seafood | 2 | Servings | |
INGREDIENTS
| 8 | oz | Linguine pasta |
| 2 | tb | Vegetable oil |
| 1 | md | Onion; diced |
| 1 | lg | 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 | tb | Lemon juice |
| 2 | ts | Grated lemon peel |
| 1 | ts | TABASCO brand Pepper Sauce |
| 1/2 | ts | Salt |
| 2 | tb | 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 <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on May 10, 1998
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