heat LARGE saute pan over high heat. add olive oil and shrimp- saute until they are 1/2 cooked, about 2 minutes. add garlic and shallots, saute until they are golden brown (mine never browned). add tomatoes, mushrooms, artichoke hearts, and green onions. remove from heat and carefully ad wine. return to heat and cook until wine reduces by 1/2. add cream and let sauce reduce for 2 minutes, or until it thickens. serve over pasta of your choice.

food network

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this was the dinner i made for some friends on xmas eve. i tried to double this recipe......not a good idea. if you need more, make it in two batches. doubling messes it all up, especially for the sauce reduction time.
anyhow- it was DELICIOUS! and surpsingly fast and easy. will become a regular meal at my house.

2 1/2 oz olive oil

32 shrimp, peeled and deveined

2 tbsp diced fresh garlic

2 tbsp diced shallots

1/2 cup diced fresh tomato ( i personally like more, feel free to double)

1 cup thinly sliced mushrooms

1/2 cup chopped green onion

1 cup cheap, or leftover, white wine

4 cups cream, or heavy whipping cream, any kind of cream.

16 canned artichoke hearts, quartered