1 lb. fresh shrimp, peeled
1/4 c. butter
1 can artichoke hearts, drained
8 oz. container plain yogurt
1/4 c. white wine
Salt and pepper to taste
Buttered noodles
1 clove garlic

Melt butter with garlic clove, shredded. Saute' shrimp in melted butter only until barely pink. Add artichokes and wine, heat through. Remove from heat and stir in yogurt. Serve over buttered noodles.