Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
Heat large skillet over medium heat. Melt butter and saute mushrooms for 4 minutes. Combine shrimp, artichoke hearts, garlic & sun dried tomatoes, then cook until shrimp turn pink. Reduce heat and stir in whipping cream and parmesan cheese.
Simmer on medium-low heat for 5 minutes or until cheese is melted.
Pour over cooked pasta.
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 708 (66%)|
|Amt Per Serving||% DV|
|Total Fat 78.7g||105 %|
|Saturated Fat 47g||235 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 467.4mg||144 %|
|Sodium 821.2mg||28 %|
|Potassium 800.9mg||21 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 47.7g|
|Protein 45.7g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1080
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