Shrimp and Artichoke Pasta from The University Club


1 Tbl. Olive Oil
6 each Jumbo Shrimp - peeled
1 Tbl. Garlic - minced
6-8 each Artichoke Hearts - quartered
1 teaspoon Thyme - dried
Creole Seasoning to taste
3 ounces (V) Heavy Cream
2 ounces (V) Italian Dressing
6 ounces (W) Penne Pasta - cooked
2 Tbl. Tomatoes - fresh/diced
Green Onions - diced, as needed


  • Saute shrimp in skillet with olive oil. When 50% done, add garlic and artichoke hearts. Saute for 1 minute and add seasoning, thyme, and heavy cream. Bring to a boil and reduce by half.
  • Add Italian Dressing and cook for 30 seconds. Add cooked pasta and toss. Reduce sauce slightly as to not "break" the sauce. (adding the drained, cooked pasta will help stabilize the sauce and help keep it from "breaking" because of the acidity of the Italian dressing.)
  • Pour onto plate and top with fresh tomatoes and green onions.
  • Enjoy!