1 lb. cleaned large Shrimp
3/4 C. fat free Italian Dressing
2 C. sliced Mushrooms
1 small onion, thinly sliced
1 14oz. can Artichoke Hearts, drained, cut into halves
1 T. chopped Fresh Parsley
1 9oz. package Pasta, cooked as directed
1/4 C. Grated Parmesan Cheese

Cook and stir shrimp and 1/2 C. salad dressing in a large skillet over medium high heat for 2 minutes. Add mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently. Toss with hot cooked pasta and remaining 1/4 C. salad dressing. Sprinkle with cheese

Yield: 6 servings
Calories: 280
Fat: 6g
Fiber: 3g