This dish is lower in fat but looks like it came from an Italian restaurant. You can make it ahead and reheat later for convenience.
—NANCY DEANS ACTON, ME
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
9 ounces uncooked linguine
2 tablespoons olive oil
1 cup sliced fresh mushrooms
1 pound uncooked medium shrimp, peeled and deveined
3 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 can (6 ounces) pitted ripe olives, drained and halved
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4 minutes. Add remaining ingredients; cook and stir 5 minutes or until heated through and shrimp turn pink.
2. Drain linguine; serve with shrimp mixture.
PER SERVING 1 cup shrimp mixture with 3/4 cup linguine equals 328 cal., 9 g fat (1 g sat. fat), 112 mg chol., 748 mg sodium, 41 g carb., 3 g fiber, 21 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 1/2 fat, 1 vegetable.