Pasta tossed with artichoke hearts and shrimp in a light garlic olive oil or white wine sauce.

Ingredients

• 8 ounces whole wheat linguine
• 1/4 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
• 1/2 cup sliced black olives
• 1/4 cup lemon juice
• 1/8 teaspoon salt
• 1/2 cup grated parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
2. 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.