| 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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