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Pasta Topped with Fresh Tomato-Shrimp Sauce

Pasta Topped with Fresh Tomato-Shrimp Sauce

Ingredients

112-oz.  pkg. refrigerated linguine 
16 1/2-oz.  jar marinated artichoke hearts 
4cups  chopped plum tomatoes 
1/2cup  thinly sliced fresh basil 
1/2cup  sliced green onions 
1/2tsp.  salt 
3/4tsp.  ground black pepper 
3cloves garlic, chopped 
112-oz.  pkg. frozen peeled, deveined medium shrimp, thawed and drained 
1/4cup  finely shredded Parmesan cheese (2 oz.) (optional) 

Directions

Cook pasta according to package directions; drain. Meanwhile, drain artichoke hearts, reserving marinade.
In large bowl toss together tomatoes, basil, onions, 2 tablespoons of reserved artichoke marinade, drained artichoke hearts, salt and pepper.
Lightly coat large nonstick skillet with nonstick cooking spray. Add garlic; cook 15 seconds. Add shrimp. Cook and stir 1 to 2 minutes or until pink.
Add hot pasta and shrimp to tomato mixture. Toss until combined. Sprinkle with Parmesan cheese, if desired.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 449 Fiber 4g
Calories From Fat 98 Sugars 14g
Total Fat 11g Protein 29g
Saturated Fat 3g Carbohydrates 56g
Cholesterol 179mg Potassium
Sodium 603mg Sodium Extra
Print   Full | 3x5 | 4x6
Serves: 4
Prep Time:
20 minutes
Cook Time:
3 minutes
Print Recipe
Full | 3x5 | 4x6
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