Shelly's Recipe

SHRIMP OVER LINGUINE

Category: Pasta - Seafood

1 lb linguine
3 tbsp olive oil
3 garlic cloves, minced
1 green onion, chopped
1 lb shrimp, peeled and deveined
1/2 cup dry white wine
One 6-oz jar oil-packed sun-dried tomatoes, drained and chopped
One 6-oz jar artichoke hearts, drained and chopped
2 tbsp capers
2 tbsp chopped fresh basil
1/4 cup freshly grated parmigiano reggiano

Cook the pasta according to pkg directions. Transfer to colander to drain.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook until soft, about 3 minutes. Add the shrimp and cook until opaque, about 2 minutes. Add the wine and cook until reduced by half, about 2 minutes.

Add the tomatoes, artichokes and capers. Add the pasta and basil. Toss to mix well. Transfer to a serving platter and sprinkle with the parmigiano. Suggested wines: Woodbridge Sauvignon Blanc Serves 4