Linguine Aglio e Olio with Shrimp and Artichoke Hearts
  • 1 lb. dry linguini
  • 24 jumbo shrimp, peeled and deveined
  • 1 (12 oz.) jar artichoke hearts
  • 1 small onion, chopped (I use Vidalia when I can get them)
  • 2 Tablespoons sliced fresh garlic
  • ½ cup extra-virgin olive oil
  • 1 medium tomato. diced
  • ¼ cup dry white wine (or ¼ cup pasta sauce)
  • 3 Tablespoons lime juice (or lemon, if you prefer)
  • Pinch of red pepper flakes, optional
  • Salt and Pepper to taste
  • Fresh parsley, for garnish
  1. In a large pot of boiling water, cook pasta al dente according to directions on package.
  2. Meanwhile, in a large skillet over medium heat, add four tablespoons olive oil. Add diced onion and saute until translucent. Add sliced garlic and cook, stirring, for 35 seconds.
  3. Add the remaining olive oil, white wine, lime juice and diced tomato. Simmer for about 2 minutes.
  4. Add shrimp and artichoke hearts and cook for 2-3 minutes, until shrimp are pink.
  5. Add linguine and mix well.
  6. Garnish with fresh parsley, if desired.
Recipe by An Alli Event at