Ingredients
4 ounces uncooked linguine1/2 cup chopped sweet red pepper1-1/2 teaspoons minced garlic1 green onion, chopped2 tablespoons olive oil4-1/2 teaspoons butter12 ounces uncooked medium shrimp, peeled and deveined1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1/4 cup white wine or chicken broth1 tablespoon lemon juice1/4 teaspoon salt1/4 teaspoon Creole seasoning
Preparation
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 turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.
