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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
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.