Shrimp, Broccoli and Artichokes

1  lb.		shrimp peeled and deveined I used 16/ 20 count
8  ounces		linguine or your favorite pasta or rice
1  tablespoon		olive oil
8  ounces		mushrooms sliced
2		cloves garlic finelies chopped
4  cups		broccoli florets par cooked fresh or frozen florets, thawed
14  ounces		artichoke hearts sliced
1  pinch		red pepper flakes
1/4  cup		white wine optional
1/2  teaspoon		sea salt and black pepper to taste
1  cup		chicken or vegetable stock
2  tablespoons		butter for beurre manie
2  tablespoons		flour for beurre manie

Tip: For nutritional information on all the ingredients in Shrimp, Broccoli and Artichokes just click on each ingredient name. Then adjust the serving size for any Shrimp, Broccoli and Artichokes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pre-cook the broccoli. Keep the broccolli but cooked enough for your tastes.

Cook pasta according to instructions on box.

As pasta is cooking begin preparing the shrimp and broccoli by heating a large skillet on high heat.

Saute the mushroom giving them time to fully cook (about 5 minutes)This will help them develop more flavor.

When the mushrooms are fully cooked add the shrimp and garlic to the pan and continue cooking until the shrimp are almost done.
Deglaze the pan with white wine (optional).

Next, add the precooked broccoli and sliced artichoke hearts to the pan.

Whisk together the stock, seasonings, butter and flour, and add.

Serve over linguini and enjoy!