1 lb. cleaned large shrimp
3/4 cup zesty Italian salad dressing, divided (Kraft)
2 cups sliced fresh mushrooms
1 small onion, thinly sliced
1 (14 oz.) can artichoke hearts, drained
1 tbsp. fresh parsley
1 (9 oz.) pkg. pasta, any type (I use angel hair)
1/4 cup grated Parmesan cheese, for sprinkling

Prepare pasta according to package directions.

In a large skillet on medium-high cook and stir shrimp in 1/2 cup Italian dressing for 2 minutes. Add mushrooms, onion, artichokes and parsley. Continue cooking until shrimp turns pink and vegetables are tender. Stir frequently.

Toss with cooked pasta and remaining 1/4 cup Italian dressing. Sprinkle with cheese.

Submitted by: Anna D.