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Rotini With Artichoke Hearts And Shrimp

pasta, shellfish, shrimp

1/2 pound rotini
2 tablespoons vegetable oil
1 onion; diced
1/2 pound mushrooms; sliced
1 sweet green pepper; sliced
2 cups tomato sauce
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon Worcestershire sauce
1 cup cleaned cooked shrimp
1 can (14 oz) artichoke hearts; drained and quartered
freshly grated Parmesan cheese; as garnish

In large pot of boiling salted water, cook pasta until al dente (tender but firm); drain. Meanwhile, in skillet, heat oil; cook onion, mushrooms and green pepper for about 5 minutes or until tender. Stir in tomato sauce, basil, oregano and Worcestershire and simmer for 5 minutes. Add shrimp and artichokes; cook until heated through. Serve rotini with sauce poured over. Sprinkle with Parmesan.

Contributor: Canadian Living - March, 1986

Yield: 4 servings

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