This Italian shrimp and pasta was a hit with my family.

It has a nice, light sauce that’s just perfect over pasta. Actually, there is enough sauce to serve it in a shallow bowl instead of a plate.

This is not your typical red, tomato sauce shrimp pasta; this one has marinated artichoke hearts, fresh mushrooms and some fresh or canned tomatoes. The thin sauce is more pinkish then red.

The marinated artichokes and the liquid from the artichokes adds a unique flavor to the dish. I always check the artichokes and remove any tough, outer leaves before adding them to the dish.

You can’t go wrong with this combination of flavors for dinner tonight.

Corinne Cook is a columnist for The Advocate. Reach her at food@the