This pasta dish was inspired by a recipe in a cookbook that friends of mine gave me some time ago.

shrimp artichoke pasta xxx serves 6
12 oz. jar artichoke hearts 1 lb. penne pasta
freshly ground pepper 2 cloves garlic, minced
1/4 cup lemon juice 1 lb. medium shrimp, shelled
2 Tbsp red wine vinegar 14 oz. can diced tomatoes
grated orange zest 1/3 cup parsley
1 tsp dried oregano 1 medium onion, chopped
4 Tbsp olive oil 1 cup pitted black olives, chopped
In a medium sized pan, combine the first 6 ingredients and 2 Tbsp of oliive oil and warm to simmering. Remove from heat and let sit for 30
minutes. Cook the pasta according to the directions on the package. Drain, cover and keep warm. In an iron skillet, saute the garlic in the
remaining olive oil until golden, add the shrimp and cook for 2 minutes. Remove the shrimp to a covered dish and add the marinated
artichokes, tomatoes, parsley, onion and olives. Simmer for 20 minutes. Add the shrimp and heat through. Pour over the pasta and serve.