Lemon Shrimp Linguine
Juicy shrimp are tossed with linguine and a sauce made from shallots, artichokes, white wine, and other fresh ingredients to create a scampi dish like no other.
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- 2 tablespoons World Market® Extra Virgin Olive Oil
- 12 ounces medium shrimp (peeled and deveined )
- ½ teaspoon World Market® Garlic Powder
- ¼ teaspoon black pepper
- 8 ounces linguine
- 2 tablespoons World Market® Extra Virgin Olive Oil
- ½ teaspoon World Market® garlic powder
- 2 tablespoons World Market® Shallots
- ½ lemon (juiced)
- ¾ cup white wine
- 2 jars Cucina & Amore Grilled Artichoke Hearts (chopped)
- ⅓ cup Pacific Foods Organic Chicken Bone Broth
- 3 tablespoons Mezzetta Capers
- ¼ cup Mezzetta Pitted Kalamata Olives (halved)
- ¾ cup heavy whipping cream
Langkah-langkah
Add pasta to a large pot of salted water. Cook according to package directions.
Meanwhile, toss shrimp with garlic powder, salt and pepper.
Heat 2 tablespoons olive oil over medium high heat and cook shrimp 2-3 minutes per side or until just cooked through. Remove from pan and set aside.
Add 2 tablespoons olive oil, shallot & garlic powder to the skillet. Cook until fragrant. Add white wine and broth. Simmer until reduced by half, about 5 minutes.
Add in remaining ingredients and simmer 5 minutes.
Remove from heat, stir in heavy cream, shrimp and pasta. Sprinkle with grated cheese and parsley and serve.
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