I know the rule- NEVER grocery shop when you’re hungry as it leads to buying more food… but we are all guilty of it on occasion. I recently found myself much in need of grocery shopping after the snow storm. I’ll spare you the play by play of ALL the extras I purchased. I will say I picked up artichokes at Trader Joe’s and fancy mushrooms at the farmers market ( I love mushrooms but I just learned I do NOT like chanterelle mushrooms yuck -if you love them use them! If you don’t, leave them out.).
- 2 tbsp. olive oil
- 1 onion, chopped
- 1 (8 ounce) package Linguine pasta
- 1 clove crushed garlic
- 1 jar marinated artichoke hearts
- 1 pound large shrimp – peeled and deveined
- 1/2 cup white wine
- 2 tbsp. lemon juice
- 2 tsp lemon zest
- Chanterelle mushrooms
Preparation: strain artichoke marinade into a bowl. Place shrimp in a bowl with marinade. While pasta is cooking, sauté onion and garlic in oil for about three to five minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, and pepper. Add mushrooms and shrimp (with marinade) to onions and garlic. Reduce heat to low and simmer, covered, for four to five minutes. Toss with pasta and serve immediately.
Real Life of an MSW 
Great recipe!
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Thank you. Let me know if you give it a go.
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I see the error in the recipe. In my humble opinion. Chanterelle mushrooms are better when they are thoroughly cooked- I would start with the mushrooms, in this recipe and cook the crap out of them, then do the rest of the recipe as written. If you don’t cook them (chanterelles) until they give up all the water in them, they’re slimy.
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Thank you. That makes sooooo much sense thanks for pointing out my culinary error. We can chalk this one up to a culinary fail. Yet, if they cross my path again at the farmers market I may give them another chance 🙂
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Oh good, chanterelle mushrooms are so delicious to me a nice woodsy flavor but was taught to cook them well even before I attend culinary academy
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