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Mediterranean Shrimp and Pasta

 

5 lbs. medium-sized shrimp

3 lbs. pasta

15 green onions, diced

3 cloves minced garlic or 3 Tbsp. garlic powder

1/2 c. olive oil

3 jars marinated artichoke hearts, undrained

5 tomatoes, peeled, seeded, juiced and chopped

16 oz. sliced mushrooms

1 c. dry white wine

3 Tbsp. dried Italian seasoning

1 1/4 tsp. dried rosemary, crushed

1 1/4 tsp. salt

1 tsp. red pepper

Freshly grated Parmesan cheese

Cook pasta according to package instructions. Drain and  keep warm.

Sauté sliced green onions in oil in the skillet over  medium-high heat, stirring constantly, until tender. Stir in  artichoke hearts and next 7 ingredients.

Bring to a boil; reduce heat, and simmer 5 minutes.

Add shrimp; cook, stirring occasionally, 3 minutes or until  shrimp turn pink. Serve over pasta, and sprinkle with cheese.

 
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