Pasta With Shrimp And Artichoke Hearts - cooking recipe

Ingredients

2 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. chicken broth
1 (9 oz.) box frozen artichoke hearts
8 oz. fresh plum tomatoes, chopped
1/2 c. chopped parsley
2 Tbsp. butter
1 lb. linguine, cooked and drained

Preparation

Heat 2 tablespoons oil in large skillet.
Add shrimp and 1 teaspoon garlic.
Cook over medium heat 3 to 5 minutes, stirring often until shrimp becomes opaque.
Remove shrimp with slotted spoon and set aside in bowl.
Add remaining garlic, salt, pepper and chicken broth to skillet.
Bring to a boil and cook 3 to 5 minutes to reduce liquid slightly.
Stir in artichoke hearts and tomatoes.
Cook 5 to 7 minutes, until tender.
Add shrimp mixture and cook about 2 minutes, until hot and shrimp are no longer transparent in center.
Remove from heat; stir in parsley and butter.
Pour over hot pasta and toss.
Serve immediately.
Serves 4.