Linguine With Shrimp, Asparagus, Artichokes, And Red Peppers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 lb spinach linguine or 1/2 lb whole wheat linguine
• 3/4 lb shrimp, peeled and deveined
• 1 (14 1/2-15 ounce) can artichoke hearts, quartered
• 2 cups asparagus, cut on an angle into 1-inch pieces
• 1/2 cup roasted red pepper, cut into strips
• 2 garlic cloves, minced
• 3 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter, for flavor
• 2 teaspoons minced parsley (optional)

Recipe

• 1 prepare pasta according to package directions.
• 2 in a large skillet, heat olive oil. add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
• 3 make a well in the center of the pan and add garlic. saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). add asparagus. next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. check seasoning and add salt and pepper if needed.
• 4 drain pasta, putting aside 1 cup of the pasta cooking water to use later.
• 5 add shrimp and sauce to pasta and combine. pour a little of the pasta water in to adjust consistency.
• 6 serve warm and garnished with fresh parsley, if desired.
• 7 makes 2 servings.
• 8 variations:.
• 9 feel free to use your favorite type of pasta. this dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.