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Ingredients

8 ounces whole wheat linguine ¼ cup extra-virgin olive oil 1 (16 ounce) package frozen fully cooked salad shrimp, thawed 6 cloves garlic, minced 1 teaspoon crushed red pepper flakes 1 (14 ounce) can quartered artichoke hearts, drained ½ cup sliced black olives ¼ cup lemon juice ⅛ teaspoon salt ½ cup grated Parmesan cheese

Nutrition Info

555.7 calories carbohydrate: 49.3 g cholesterol: 188.8 mg fat: 23.2 g fiber: 10.5 g protein: 39 g saturatedFat: 4.8 g servingSize: - sodium: 952.3 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes, cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt, cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

4 servings

This is a recipe I got from a friend that I modified for a little more kick, since my wife loves spicy food.