Cook linguini as directed, drain, reserving 1/2 cup cooking liquid from which the artichokes were boiled. Heat oil in large skillet over medium-high heat, Add the shrimp, artichokes and garlic. Sauté 5 minutes or until shrimp are bright red and done. Stir in the wine, add cherry tomato and the stock of the artichokes. Cook over medium-low heat and let it simmer.

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