Ingredients Jump to Instructions ↓

  1. 8 ounces whole wheat linguine

  2. 1/4 cup extra-virgin olive oil

  3. 1 (16 ounce) package frozen fully cooked salad shrimp, thawed

  4. 6 cloves garlic, minced

  5. 1 teaspoon crushed red pepper flakes

  6. 1 (14 ounce) can quartered artichoke hearts, drained

  7. 1/2 cup sliced black olives

  8. 1/4 cup lemon juice

  9. 1/8 teaspoon salt

  10. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.


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