PREPARATION
Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink. Remove shrimp and keep warm.
Stir remaining 4 tablespoons olive oil and Knorr® Pesto sauce mix blended with water into same skillet. Bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer uncovered, stirring occasionally, 4 minutes. Add artichokes and return shrimp to skillet; heat through.
In large serving bowl, toss shrimp mixture with hot linguine.
