1 lb. spinach fettucini, cooked
12 oz. baby shrimp, cooked
1/2 c. green onions, chopped
1/2 c. fresh mushrooms, sliced
1/4 c. red bell pepper, sliced
1/4 c. marinated artichoke hearts, chopped
1/4 c. asparagus, chopped
1 cube butter
1/2 c. dry white wine
1 c. whipping cream
3 cloves garlic, minced
2 tbsp. fresh thyme, minced
2 tbsp. flour
Salt and pepper to taste

In a skillet, melt butter. Stir in the garlic and saute for 1 minute. Then add the remaining vegetables and saute until crisp tender. Pour in the wine and sprinkle with the flour, salt, and pepper. Simmer for 1 minute and add the whipping cream. Cook until thickened, about 3 minutes. Add shrimp and toss with pasta. Serve with Parmesan cheese.

Makes 6 to 8 servings.