Mediterranean Shrimp and Pasta
Lots of veggies (and it's low-fat too!), this easy dish can be made fast on a weeknight when you're running short of time.
9 oz uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
1 cup sliced fresh mushrooms
2 tbsp olive oil
3 medium tomatoes, chopped
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and halved
1 can (6oz) pitted ripe olives, drained and halved
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
Cook linguine according to directions. Meanwhile, in a large skillet, saute shrimp and mushrooms in oil for about 2 minutes. Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through.
Drain linguine; serve with shrimp mixture.