8-9 oz dry whole wheat pasta
½ large red onion, diced
2 bell peppers, chopped
2 large cloves garlic, minced
1 jar (8oz) artichokes, drained or partly drained if desired
1 pack (8oz) olives, drained and pitted
1-2 cups tomatoes, chopped
Salt & pepper
1 lb shrimp; cleaned, deveined
1 lg clove garlic, minced
½ lime, squeezed for juice
- Cook pasta according to package directions. Drain.
- Add olive oil to large fry-pan. Heat over medium heat. When hot add onion, peppers, and garlic. Fry, stirring occasionally, until softened. Add artichoke, olives, and tomatoes. Add basil, oregano, and thyme. Season with salt and pepper. Stir and heat through.
- Add oil to a medium fry-pan. Heat over medium heat. Add shrimp and garlic. Fry a couple of minutes to cook through, stirring to cook both sides. Add lime juice.
- Serve the tomato and olive sauce over the pasta and top with cooked shrimp. Enjoy!
May top with parmesan.