1/3 pkg.
(11 oz.)

linguine, uncooked

1/3 pkg.
(300g)

¾ cup

Italian dressing

175mL

2 cups

fresh mushrooms, sliced

500mL

1

small onion, thick slices

1

1 can
(14 oz.)

artichoke hearts, drained, quartered
(optional)

1 can
(398mL)

1 lb.

large shrimp, cleaned

500g

1 Tbsp.

fresh parsley, chopped

15mL

¼ cup

parmesan-style grated cheese

50mL

Cook pasta as directed on package. Meanwhile, heat ½ cup (125mL) Italian dressing in a large skillet on medium heat. Stir in mushrooms, onions and artichokes; cooke until onions are crisp tender, stirring occasionally. Add shrimp and parsley and stir. Cook until shrimp are pink and vegetables are tender, stirring occasionally. Drain pasta and place in large bowl. Add shrimp mixture and remaining ¼ cup (50mL) dressing and mix lightly. Sprinkle with cheese.

Submitted by:
Linda Tomaszewski
Camrose, Alberta