Instructions: In large saucepot, heat 4 quarts salted water to boiling. Add linguine; cook until tender. Drain.

Meanwhile, in 12-inch skillet over medium heat, in hot vegetable oil, cook onion and garlic until tender, about 5 minutes, stirring occasionally. With slotted spoon, remove onion to bowl. To drippings remaining in skillet, add shrimp. Cook over medium-high heat until shrimp turn pink, about 3 minutes.

Stir in frozen artichoke hearts, white wine, lemon juice, lemon peel, Tabasco sauce, salt and cooked onion. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Toss with linguine and chopped parsley.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.