{"id":3816,"date":"2024-02-19T14:36:40","date_gmt":"2024-02-19T19:36:40","guid":{"rendered":"https:\/\/martins.eatsmartbewell.com\/home\/?p=3816"},"modified":"2024-02-19T14:36:40","modified_gmt":"2024-02-19T19:36:40","slug":"lemon-shrimp-artichoke-linguine","status":"publish","type":"post","link":"https:\/\/foresthillsada.eatsmartbewell.com\/home\/lemon-shrimp-artichoke-linguine\/","title":{"rendered":"Lemon-Shrimp & Artichoke Linguine"},"content":{"rendered":"

\"Lemon-Shrimp
\nClick to See How-To Video!<\/strong><\/a>\"download\"\"Email<\/a>
\nLemon-Shrimp & Artichoke Linguine<\/span><\/p>\n

Prep: 15 minutes plus marinating
\nCook: 20 minutes \u2022 Serves: 8<\/span> <\/p>\n

1\/4 <\/span>cup Our Family\u00ae Extra Virgin Olive Oil<\/strong>
\n3\t<\/span>tablespoons fresh lemon juice
\n1\/2 <\/span>teaspoon Our Family\u00ae Salt<\/strong>
\n1\/2 <\/span>teaspoon Our Family\u00ae\u00a0Pure Ground Black Pepper<\/strong>
\n1-1\/2 <\/span>pounds raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
\n1\t<\/span>package (16 ounces) Our Family\u00ae Linguine<\/strong>
\n2\t<\/span>tablespoons Our Family\u00ae Unsalted Butter<\/strong>
\n5\t<\/span>garlic cloves, minced
\n1-1\/2 <\/span>teaspoons lemon zest
\n2\t<\/span>cans (14 ounces each) quartered artichoke hearts, drained
\n1-1\/2 <\/span>cups packed baby arugula
\n1\/2 <\/span>cup Our Family\u00ae Grated Parmesan Cheese <\/strong>
\n<\/span>Our Family\u00ae Crushed Red Pepper<\/strong> and\/or chopped fresh parsley for garnish (optional)\n<\/div>\n

1.<\/span> In large bowl, whisk oil, lemon juice, salt and pepper. Add shrimp and toss; cover and refrigerate at least 1 or up to 4 hours.
\n<\/span><\/p>\n

2.<\/span> Prepare linguine as label directs; reserve 1\/2 cup cooking water, drain, return to saucepot and cover to keep warm.
\n<\/span><\/p>\n

3.<\/span> Remove shrimp from marinade; discard marinade. In large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp; cook 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to paper towel-lined plate.
\n<\/span><\/p>\n

4.<\/span> In same skillet with drippings, melt remaining 1 tablespoon butter over medium-high heat. Add garlic and lemon zest; cook 1 minute or until fragrant, stirring frequently. Add artichokes, cook 2 minutes or until heated through, stirring occasionally. Add arugula, shrimp, linguine and reserved cooking water; cook 2 minutes or until heated through and arugula is wilted, stirring occasionally. Makes about 10 cups.
\n<\/span><\/p>\n

5.<\/span> Serve linguine mixture sprinkled with cheese garnished with crushed red pepper and\/or parsley, if desired.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 1\/4 cups):
\n377 Calories, 11g Fat, 4g Saturated Fat, 104mg Cholesterol, 691mg Sodium,
\n50g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 19g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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