Venetian Shrimp Spaghetti Recipe

• 2 c. cleaned, raw shrimp
• 1 (4 ounce.) can sliced mushrooms, liquid removed
• 1/4 c. butter
• 6 tbsp. extra virgin olive oil
• 1 (4 1/2 ounce.) jar marinated artichoke hearts, sliced
• 1 teaspoon garlic salt
• 1 dash of Tabasco sauce
• 2 green onions (tops and bottoms), minced separately
• 1/4 c. fresh, grated Parmesan cheese
• 1 (8 ounce.) pkg. vermicelli
• Pepper

1. In large skillet, saute/fry shrimp and mushrooms in butter and oil for 2 or possibly 3 min.
2. Stir to cook shrimp proportionately.
3. Add in artichoke hearts and half of the juice in the jar.
4. Add in seasonings and green onion bottoms and cook 3 to 5 min over medium heat till shrimp are done.
5. Stir in green onion tops; toss with Parmesan cheese and cook 1 to 2 more min.
6. Serve immediately over vermicelli that has been cooked according to package directions.
7. Top with additional Parmesan cheese.
8. Makes 4 servings.

shrimp, mushrooms, butter, extra virgin olive oil, hearts, garlic salt, tabasco sauce, green onions, fresh, vermicelli, pepper

Taken from cookeatshare.com/recipes/venetian-shrimp-spaghetti-52033 (may not work)