Serves 4

  • 1 lb. unpeeled medium-size fresh shrimp
  • 8 oz. dried vermicelli pasta
  • 5 green onions, sliced
  • 3 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 (12 oz.) jar marinated artichoke hearts, undrained
  • 6 plum tomatoes, chopped
  • 1 cup sliced fresh mushrooms
  • 2 tsp. dried Italian seasoning (Good Season’s® Italian)
  • 1/2 tsp. fresh rosemary, minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup fresh grated Parmesan cheese

Peel and devein shrimp, if desired; set aside. Cook vermicelli according to package directions, drain and keep warm. Sauté onions and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in artichokes and next seven ingredients. Bring to a boil, reduce heat and simmer 5 minutes. Add shrimp; cook 4 minutes or until shrimp turn pink, stirring occasionally. Serve over vermicelli; sprinkle with cheese.

Note: If you don’t care for artichokes, they can be left out without harm to this dish. Also, a lean smoked sausage works well instead of shrimp.

Nutrition Analysis Per Serving: 573 calories; 41g Protein; 66g carbohydrates; 8g fiber; 18g fat; 1g trans fatty acids; 180mg cholesterol; 238mg calcium; 6mg iron; 846mg sodium.
Murphy’s Farm