Ingredients:
9 ounces pasta, cooked according to package directions
1 lb large shrimp, cleaned and deveined
3/4 cup low-fat Italian salad dressing, divided
2 cups cremini mushrooms, sliced
1 small onions, thinly sliced
1 (14 ounce) cans artichoke hearts, drained, cut into halves
1 tablespoon fresh parsley, chopped, plus more for garnish
1/4 cup parmesan cheese, grated
Directions:
In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
Sprinkle with cheese and parsley.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.