For ➍1 tbs olive oil
500 g large shrimp, peeled & deveined
1½ tbs dried red pepper flakes
2 garlic cloves, minced
400 g diced tomatoes
2 tbs chopped fresh flat-leaf parsley
1 ts paprika
½ ts salt
1 can (400 g) quartered artichoke hearts, drained
Heat oil in a large nonstick skillet over medium-high heat.
Add shrimps, pepper flakes, and garlic. Sauté 3 m.
Add remaining ingredients. Cook 3 m, stirring frequently, or until shrimp are done and mixture is thoroughly heated.
Add shrimps, pepper flakes, and garlic. Sauté 3 m.
Add remaining ingredients. Cook 3 m, stirring frequently, or until shrimp are done and mixture is thoroughly heated.
