8 ounces fusilli 

1 clove garlic, minced 

1 large onion, chopped 

2 T. dry sherry or nonalcoholic white wine 

2 T. defatted chicken broth 

1 1/3 C. defatted chicken broth 

1 can (16 ounces) reduced-sodium stewed tomatoes (with juice) 

1 jar (15 ounces) water-packed artichoke hearts, drained 

5 large pimento-stuffed green olives, sliced 

2 tsp. dried italian seasoning 

1/4 tsp. ground black pepper 

1 pound medium shrimp (40 to 50 shrimp per pound), shelled and deveined 

 

In a large pot of boiling water, cook the fusilli according to the package directions. Meanwhile, coat a large no-stick skillet with no-stick spray. Add the garlic, onions, sherry or wine and 2 T. of the broth. Cook, stirring, over medium heat for 5 mintues, or until the onions are tender. Add the tomatoes (with juice), artichokes, olives, Italian seasoning, pepper and the remaining 1/3 C. broth. Add the shrimp and simmer, uncovered, for 3 minutes, or until the shrimp turn pink. Drain the fusilli. Serve topped with the shrimp mixture.