6 tablespoons extra-virgin olive oil 1 pound large (16 to 20 count) shrimp, peeled and cleaned 4 cloves garlic, thinly sliced 1/2 pound sliced mushrooms 1 cup diced tomatoes 1 cup drained jarred artichokes Salt and pepper 1/2 pound capellini (angel hair) pasta, cooked al dente in salted water 1 tablespoon finely chopped parsley

Step 1 Heat a 12- to 14-inch saute pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.

Step 2 Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.

Step 3Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

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