- 1 (16 ounce) package penne pasta
- 1 pound shrimp
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 1 (8 ounce) jar sun-dried tomatoes, packed in oil
- 1 pint heavy cream
- 1 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat a large heavy skillet over medium heat. Combine shrimp, artichokes and sun dried tomatoes, cook thoroughly. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta.
From frozen: Thaw in the refrigerator over-night, do not force thaw shrimp under running water.
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