Artichoke and Mushroom Pasta Artichoke and Mushroom Pasta Advocate staff photo by TRAVIS SPRADLING -- The slow cooker melds the flavors perfectly in this shrimp dish. julie kay April 17, 2013 Comments ADVOCATE-TESTED RECIPE Artichoke and Mushroom Pasta Serves 4. Recipe is by Julie Kay. 1 (12-oz.) jar marinated artichoke hearts, drained, reserving ¼ cup liquid 1 (8-oz.) pkg. fresh mushrooms, sliced 4 garlic pods, sliced 1 onion, chopped 1 green bell pepper, sliced ¾ cup Lawry’s herb and white wine marinade 1 lb. peeled, uncooked shrimp 1 (12-oz.) pkg. veggie spiral “Wacky Mac” pasta 1. Put artichokes and reserved ¼ cup liquid from the jar of artichokes, mushrooms, garlic, onions and bell pepper into slow cooker. 2. Pour ¾ cup of herb and white wine marinade over all and cook on Low for 3 hours. Add in shrimp and turn to High. Cook for an additional 45 minutes to an hour or until shrimp are pink. 3. When slow-cooker mixture is nearly done, cook pasta on stove-top according to package directions. 4. Place pasta in large serving dish and top with slow-cooked shrimp, artichoke and mushroom mixture.