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INGREDIENTS
1 Tbl olive oil
6-8 shrimp, peeled
8-10 artichoke hearts, quartered
1/4 cup red onion, chopped rough
1/4 cup portobello mushrooms, grilled & diced
Creole Seasoning as needed
2 Tbl sun dried tomato pesto/ puree
3 oz. heavy cream
1 cup pasta of choice, cooked
Parmesan cheese, as needed
PROCEDURE
- In a sautee pan, heat olive oil and saute shrimp
- Add artichoke hearts, red onion and Portobello mushroom pieces. Cook for 1 to 2 minutes
- Add sun-dried tomato pesto and creole seasoning. Toss evenly and add heavy cream. Bring to a boil and reduce by half.
- Toss with pasta and serve.
- Garnish with Parmesan cheese and enjoy.
