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1 Lb Shrimp
8 oz linguine
5 green onions, sliced
3 cloves of garlic, minced
1 (12 oz can) artichoke hearts
2 (9 oz cans) petite chopped tomatoes
1 cup sliced fresh mushrooms
1/4 cup white wine
2 teas. Italian Seasoning
1 teas. minced fresh rosemary
1/4 teas. salt
1/4 teas. pepper
Parmesan Cheese

Saute onions and garlic. Stir in artichokes (including the liquid they are canned in), tomatoes (including their liquid), mushrooms, white wine, Italian Seasoning, rosemary, salt and pepper. Simmer for five minutes. Add shrimp and cook another three minutes or until pink. Serve over cooked linguine and sprinkle with Parmesan.

Variation: Also good with chicken substituted for the shrimp.