Pasta With Shrimp And Artichoke Hearts

• 2 Tbsp. olive oil
• 1 lb. large shrimp, peeled and deveined
• 2 tsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 c. chicken broth
• 1 (9 oz.) box frozen artichoke hearts
• 8 oz. fresh plum tomatoes, chopped
• 1/2 c. chopped parsley
• 2 Tbsp. butter
• 1 lb. linguine, cooked and drained

1. Heat 2 tablespoons oil in large skillet.
2. Add shrimp and 1 teaspoon garlic.
3. Cook over medium heat 3 to 5 minutes, stirring often until shrimp becomes opaque.
4. Remove shrimp with slotted spoon and set aside in bowl.
5. Add remaining garlic, salt, pepper and chicken broth to skillet.
6. Bring to a boil and cook 3 to 5 minutes to reduce liquid slightly.
7. Stir in artichoke hearts and tomatoes.
8. Cook 5 to 7 minutes, until tender.
9. Add shrimp mixture and cook about 2 minutes, until hot and shrimp are no longer transparent in center.
10. Remove from heat; stir in parsley and butter.
11. Pour over hot pasta and toss.
12. Serve immediately.
13. Serves 4.

olive oil, shrimp, garlic, salt, pepper, chicken broth, frozen artichoke, fresh plum tomatoes, parsley, butter, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=628478 (may not work)