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Mediterranean Shrimp and Linguine

Pretty and healthy, this looks like it came from an Italian restaurant. When I’m in a rush, I use a jarred tomato sauce and omit the tomatoes and seasonings. You can also fix this ahead and reheat it for convenience. —Nancy Deans, Acton, Maine
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 9 ounces uncooked linguine
  • 2 tablespoons olive oil
  • 1 cup sliced fresh mushrooms
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 medium tomatoes, chopped
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper

Directions

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4 minutes. Add remaining ingredients; cook and stir 5 minutes or until shrimp turn pink.
  • Drain linguine; serve with shrimp mixture.
Nutrition Facts
1 each: 328 calories, 9g fat (1g saturated fat), 112mg cholesterol, 748mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

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