Olive oil cooking spray.
12 oz Capellini, spaghetti or other thin pasta.
1 shallot, minced.
2 cloves garlic, minced.
1 1 / 2 lbs large shrimps, peeled and de-veined.
4 oz shitake mushrooms, stemmed, caps sliced.
1 / 2 cup cooked shelled edamame [ frozen green baby soy beans] or baby lima beans.
1 / 2 cup sliced canned artichoke hearts[ packed in water, not oil ]
1 can [ 14 oz ] recipe ready tomatoes.
Sea salt and coarsely ground black pepper, to taste.
Estimated time of cooking, under 30 minutes.
Put large saucepan of water on to boil. Cook pasta until al dente, about 7 minutes.
Meanwhile lightly coat a large nonstick skillet with cooking spray and heat over medium heat.
Cook shallots until soft, about 3 minutes.
Add shitakes and cook until lightly browned, about 3 minutes.
Add garlic, stir and cook for 30 second.
Add shrimp and cook for about 2 minutes. Stir in edamame, artichokes and tomatoes.
Season with salt and pepper . Heat through.
Drain pasta and transfer to a large shallow dish.
Pour shrimp and vegetables over top
