The title sounds fancy-schmancy, doesn’t it? Actually, this is one of the easiest pasta dishes you’ll ever make. Linguine Aglio e Olio simply means linguine with garlic and oil. I add a little white wine and lime juice to finish off the sauce.
The shrimp and artichoke hearts add extra flavor to the Linguine Aglio e Olio. You can also add mussels if you’d like.
I didn’t have any fresh mussels (members of several families of clams or bivalve mollusks). But they would have been really pretty in the photos.
Linguine Aglio e Olio
Linguine Aglio e Olio with Shrimp and Artichoke Hearts happens to be a favorite Saturday night dinner when it’s just my husband and me. It’s also the perfect meal for entertaining guests. Add a green salad and garlic bread and you’re good to go.
Helpful Hint: This dish is completely done in less than 30 minutes.
Ingredients for Linguine Aglio e Olio
- jumbo shrimp, peeled and deveined
- artichoke hearts
- onion, chopped
- fresh garlic
- extra-virgin olive oil
- medium tomato
- dry white wine (or 1/4 cup pasta sauce)
- lime juice (or lemon, if you prefer)
- red pepper flakes, optional
- salt & pepper to taste
- parsley OR sauteed spinach leaves (optional garnish)
Have I mentioned that I don’t care for parsley?
Parsley is usually left off as a garnish at my house. I just don’t love parsley. Instead, I use sauteed spinach leaves or chives. I always receive lots of compliments on this dish, so it seems I must be doing something right.
- 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
- 1/2 cup extra-virgin olive oil
- 1 medium tomato, chopped
- 1/4 cup dry white wine (or 1/4 cup pasta sauce)
- 3 Tablespoons lime juice (or lemon, if you prefer)
- Pinch of red pepper flakes, optional
- Salt and Pepper to taste
- 1/2 cup fresh spinach leaves (optional)
- Fresh parsley, optional garnish
- In a large pot of boiling water, cook pasta al dente according to directions on the package.
- Meanwhile, in a large skillet over medium heat, add four tablespoons of olive oil. Add diced onion and saute until translucent. Add sliced garlic and cook, stirring, for 35 seconds.
- Add the remaining olive oil, white wine, lime juice, and chopped tomato. Simmer for about 2 minutes.
- Add shrimp, artichoke hearts (and fresh spinach leaves if using) and cook for 2-3 minutes, until shrimp are pink.
- Add linguine and mix well.
- Garnish with fresh parsley, if desired.
Amount Per Serving Calories 351Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 84mgSodium 435mgCarbohydrates 28gFiber 2gSugar 2gProtein 14g
Try Linguine Aglio e Olio the next time you need a quick, delicious meal. If you don’t like shrimp, leave it off.
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- Slow Cooker Pasta e Fagioli