Shrimp Pasta With Lemon Alfredo Sauce - cooking recipe

Ingredients

1 (15 ounce) can artichoke hearts, quartered
1/2 lb large shrimp
0.5 (8 1/2 ounce) bottle sun-dried tomatoes packed in oil
8 ounces dry pasta (linguine, fettuccini or spaghetti)
1 (16 ounce) jar alfredo sauce (Ragu or Five Brothers)
4 tablespoons lemon juice concentrate

Preparation

Peel & de-vein shrimp.
Saute shrimp in 2T oil from sun dried tomatoes (don't over cook), and set aside.
Bring 2 Qt water to a boil, add pasta and cook according to package directions.
Add 1/2 jar sun dried tomatoes (oil & all) to the boiling water.
Warm the alfredo sauce adding 4T lemon juice concentrate.
Place a colander in the sink and put artichokes into it.
Drain pasta over the artichoke hearts. (This gets them warm.
Divide pasta onto four large plates.
Place equal amounts pasta, artichoke hearts and sundried tomatoes on each plate.
Pour sauce over pasta.
Top each plate with equal amounts of shrimp and serve hot.