Shrimp with Artichoke Hearts, Tomatoes and Olives

 

2 tablespoons olive oil

1/2 of a yellow onion, diced

2 garlic cloves

1 15 oz. can of unsalted diced tomatoes

1 8 oz. can of sliced black olives or 1/3 cup of other olives, sliced

1 15 oz. can of artichoke hearts, drained and cut into quarters

3/4 to 1 lb. shrimp, cut in half

1/8 cup of Italian parsley

Pinch of salt

Pinch of red pepper flakes

Black Pepper, a few grinds

Parmesan Reggiano Cheese, grated to taste

In a large pan or Dutch oven, add the onion and garlic and sautee over low heat.  Add tomatoes, olives, artichokes.  Keeping on low heat, simmer for five to ten minutes.

Add the shrimp and parsley and simmer for five more minutes.

Grate parmesan reggiano cheese over the mixture, to taste

NOTE:  You can serve this with a small portion of cooked pasta either mixed in, which I prefer, or the vegetables places on top of the pasta.  You can also use a variety of zoodles or rice.  You can also serve it as a side dish with a protein.