Linguine With Herbed Shrimp

• 1 lb. medium shrimp, peeled and deveined
• 1/2 c. olive oil, divided
• 1 tsp. dried thyme or bunch of fresh thyme
• 1 tsp. dried basil or bunch of fresh basil, chopped
• large handful of fresh parsley, chopped
• 1 large or 2 small bay leaves
• salt and freshly ground pepper to taste
• 3 garlic cloves, peeled and chopped
• 1 can quartered artichoke hearts, drained
• 1 can black olives, drained and sliced
• 1 (28 oz.) can imported canned tomatoes, drained and coarsely chopped
• 1 lb. imported linguine

1. Cook shrimp in 1/4 cup olive oil in a skillet or medium pan with thyme, basil, parsley, bay leaves, salt and pepper.
2. Cook just until shrimp turns pink and slightly firm.
3. Do not overcook. Remove from pan.
4. In same pan, heat 1/4 cup olive oil; add garlic and saute briefly.
5. Add artichoke hearts; saute briefly.
6. Add tomatoes and cook over medium heat until sauce thickens.
7. Add the shrimp and olive oil and cook just until shrimp is heated through, but do not overcook!

shrimp, olive oil, thyme, basil, handful of fresh parsley, bay leaves, salt, garlic, quartered artichoke hearts, black olives, tomatoes, imported linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379546 (may not work)