INGREDIENTS
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2 tablespoons olive oil
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1 lb jumbo shrimp
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1 tablespoon fresh chopped garlic
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1 can quartered artichokes cut in half
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1 pint olive tomatoes
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3/4 cup white wine
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4 oz. cold butter
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salt and pepper to taste
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1 12oz box tricolor roitini or bow tie pasta, cooked
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1 can black olives
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1 cup shredded cheddar cheese
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1/2 cup shopped walnuts