If you’re pressed for time and trying to get a quick, yet delicious dinner on the table, a pasta dish is always a choice. This Shrimp and Artichoke Linguine is one such dish.
It’s both easy to prepare, and the dish, which has a creamy sauce with a touch of lemon flavor, is sure to be a hit.
You might want to pair it with this potato salad recipe. With sweet potatoes in season, it’s a good way to use both white and sweet potatoes and offer a different twist on a favorite side dish.
SHRIMP AND ARTICHOKE LINGUINE
8 ounces uncooked linguine noodles
1 cup plain yogurt
1 tablespoon chopped fresh or 1 teaspoon dried chives
1 teaspoon grated lemon peel
1/2 teaspoon salt
3/4 pound cooked shrimp OR 1 package (12 ounces) frozen cooked shrimp, thawed
1 (6-ounce) jar marinated artichoke hearts, undrained
1 (3-ounce) package cream cheese, cut into cubes
Cook linguine as directed on package; drain. Mix remaining ingredients in same saucepan.
Cook over low heat, stirring constantly, until hot and cream cheese is melted. Toss with linguine.
Top with additional chives, if desired. Makes 4 servings.
TWO-POTATO SALAD WITH DILL DRESSING
1/2 cup plain yogurt
1 tablespoon mayonnaise or salad dressing
1 teaspoon sugar
1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 large white potato (2 cups), cooked and cubed
1 large sweet potato (2 cups), cooked and cubed
1 small stalk of celery (1/3 cup), chopped
1/4 cup sliced radishes (optional)
2 medium green onions (2 tablespoons), chopped
Mix yogurt, mayonnaise, sugar, dill weed, mustard and salt in a large bowl. Add remaining ingredients and toss.
Cover and refrigerate about 4 hours or until well-chilled before serving. Makes 4 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
