Artichoke and Mushroom Pasta

Serves 4. Recipe is by Julie Kay.

1 (12-oz.) jar marinated artichoke hearts, drained, reserving ¼ cup liquid

1 (8-oz.) pkg. fresh mushrooms, sliced

4 garlic pods, sliced

1 onion, chopped

1 green bell pepper, sliced

¾ cup Lawry’s herb and white wine marinade

1 lb. peeled, uncooked shrimp

1 (12-oz.) pkg. veggie spiral “Wacky Mac” pasta

1. Put artichokes and reserved ¼ cup liquid from the jar of artichokes, mushrooms, garlic, onions and bell pepper into slow cooker.

2. Pour ¾ cup of herb and white wine marinade over all and cook on Low for 3 hours. Add in shrimp and turn to High. Cook for an additional 45 minutes to an hour or until shrimp are pink.

3. When slow-cooker mixture is nearly done, cook pasta on stove-top according to package directions.

4. Place pasta in large serving dish and top with slow-cooked shrimp, artichoke and mushroom mixture.