1 sm. onion, chopped
1/3 c. olive oil
1/2 lb. med. shrimp (shelled & deveined)
1/2 can artichoke hearts (cut in half lengthwise)
1 lb. linguini
1 sm. jar roasted red peppers (cut in strips)
1/2 green pepper (cut in strips)
1/2 can black ripe olives (sliced)
3 tomatoes (fresh or whole canned skinned & chopped)
1/4 tsp. basil
1/4 tsp. oregano
1/2 tsp. garlic powder

Saute onion in olive oil with green pepper until limp. Add tomatoes, artichoke hearts, red peppers and herbs. Stir then add olives and shrimp. Simmer only until shrimp are cooked. Do not overcook shrimp. Add salt, pepper and red pepper seeds. (If desired.) Toss with cooked buttered linguini.