Total time: 25 minutes

Servings: 4

Note: Adapted from Napoli Italian Restaurant in Loma Linda

Ingredients:
6 tablespoons extra-virgin olive oil

1 pound large (16 to 20 count) shrimp, peeled and cleaned

4 cloves garlic, thinly sliced

1/2 pound sliced mushrooms

1 cup diced tomatoes

1 cup drained jarred artichokes

Salt and pepper

1/2 pound capellini (angel hair) pasta, cooked al dente in salted water

1 tablespoon finely chopped parsley

Directions:
1. Heat a 12- to 14-inch sauté pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.

2. Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.

3. Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

Each serving: 519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.