1 pound cleaned large shrimp
3/4 cup italian salad dressing
2 cups sliced mushrooms
1 onion, thinly sliced
1 can (14 oz) artichoke hearts, drained and cut in halves
1 Tbsp parsley
1 pkg (9 oz) refrigerated pasta, any variety, cooked as directed on package
1/4 cup grated Parmesan cheese
Cook and stir shrimp in 1/2 cup dressing for 2 minutes. Add mushrooms, onion, artichokes, and parsley. Continue cooking till shrimp turn pink and veggies are tender. Toss with hot cooked pasta and remaining 1/4 cup dressing. Sprinkle with parmesan.
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