Recipe - Pasta With Shrimp And Artichokes

2 tablespoon Olive oil
1 md Onion; chopped
2 Garlic cloves; minced
One fourth cup Chopped fresh basil or 4
teaspoons dried
2 tablespoon Chopped fresh oregano or 2
teaspoons
; dried
One fourth teaspoon Dried crushed red pepper
1 cn Stewed tomatoes; (14
1/2ounce)
2 lg Tomatoes; seeded, minced
1 pack Frozen artichoke hearts;
thawed (9ounce)
1 tablespoon Fresh lemon juice
Three fourths pound Spaghetti
1 pound Uncooked medium shrimp;
peeled, deveined
Additional chopped fresh
basil
One half cup Freshly grated Parmesan
cheese

Heat oil in heavy large skillet over medium heat. Add onion and garlic;
saute until tender, about 5 minutes. Add One fourth cup basil, oregano and dried
red pepper and stir 1 minute. Add stewed tomatoes, minced tomatoes,
artichoke hearts and lemon juice and simmer until sauce thickens slightly
and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover
and refrigerate.)

Cook spaghetti in large pot of boiling salted water until tender but still
firm to bite. Drain.

Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just
cooked through, about 5 minutes. Season to taste with salt and pepper.

Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle
with additional chopped fresh basil. Serve, passing Parmesan separately.

Serves 4.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 1683 Calories (kcal); 34g Total Fat; (17% calories from fat);
50g Protein; 296g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food
Exchanges: 17 Grain(Starch); 0 Lean Meat; 7 One half Vegetable; 0 Fruit; 5
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.