Shrimp Pasta

This is a 'tried and true' recipe from my personal collection. I was given this recipe by a friend and it's been in my rotation ever since. It's a great we're-sick-of-beef-and-chicken-so-give-us-something-a-little-different recipe. The best part is I always have most of these ingredients on hand so it makes a great last minute meal.

The hardest part to making this meal is peeling and deveining the shrimp. If at all possible, buy the shrimp already "prepared". It will save you about 20 minutes.

2 1/2 ounces olive oil
32 large fresh shrimp, peeled and deveined
3 tablespoons diced fresh garlic
2 tablespoons diced shallots
1/2 cup tomato, diced
16 artichoke hearts, quartered
1 cup thinly sliced portobello mushrooms
1/2 cup chopped green onion
1 cup white wine
4 cups cream

Heat saute pan over high heat. Add olive oil and shrimp, and saute until they are about 1/2 cooked, about 2 minutes. Add garlic and shallots and saute until they are golden brown. Add tomatoes, artichokes, mushrooms, and green onion. Remove from the heat and carefully add the wine. Return to the pan and cook until the white wine is reduced by 1/2. Add the cream and let sauce reduce for 2 minutes or until sauce thickens. Serve over pasta of your choice.