Artichoke Shrimp Linguine

Found this gem in a "Taste of Home" magazine. It was submitted by Daniel Spengler of Seattle, Washington. Excellent light pasta dish that can easily be made into a vegetarian dish by omitting the shrimp and adding mushrooms, asparagus, sun dried tomatoes and spinach. I used the wine instead of the chicken broth. As is or "doctored up", this is a great recipe.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 4  ounces  uncooked linguine
• 1⁄2 cup  chopped  sweet red pepper
• 1 1⁄2 teaspoons  minced garlic
• 1  green onion, chopped
• 2  tablespoons olive oil
• 4 1⁄2 teaspoons butter
• 12  ounces  uncooked medium shrimp, peeled and deveined
• 14  ounces water-packed artichoke hearts, rinsed, drained and chopped
• 1⁄4 cup white wine or 1⁄4 cup chicken broth
• 1  tablespoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  creole seasoning

Directions

1. Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turns pink. Stir in the remaining ingredients, heat through. Drain linguine; serve with shrimp mixture.