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.