INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 large green pepper , chopped
  • 1 large red pepper, chopped
  • 1/2 cup finely chopped onions
  • 2 garlic cloves , minced
  • 1/2 teaspoon chopped fresh rosemary (may substitute 1/4 tsp. dried rosemary)
  • 3/4 lb shrimp , peeled deveined
  • 16 ounces pasta (Fiori)
  • marinated artichoke hearts, with liquid
  • 1 cup cubed smoked mozzarella cheese
  • 1/2 cup freshly grated parmigiano-reggiano cheese

DIRECTIONS

  1. HEAT oil in large skillet over medium heat. Add peppers, onion, garlic and rosemary; sauté 2 to 3 minutes, stirring occasionally.
  2. ADD shrimp; continue cooking 3 minutes or until shrimp is cooked, stirring frequently.
  3. COOK Fiori according to package directions; drain and return to pot.
  4. ADD shrimp mixture, artichokes with reserved liquid, and cheeses to hot Fiori; toss.
  5. Transfer to serving bowl. May be served hot or cold.