Serves: 12
Total Calories: 94

1/3 cup bacon chopped
1/4 cup onion chopped
2 tablespoons butter or margarine
1 cup cream
1 (9-ounce) package frozen artichoke heart thawed and cut in quarters
1/2 cup tomato canned, undrained and chopped
1 teaspoon marjoram dried, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper freshly ground
1/4 teaspoon nutmeg ground
4 ounces shrimp cooked small
Hot cooked pasta
Parmesan cheese Grated

In saucepan,sauté bacon and onion in butter or margarine over medium heat until bacon is barely crisp. Stir in all the other ingredients except shrimp, pasta and Parmesan cheese. Simmer uncovered until artichokes are tender and sauce is thickened. At this point, you may store sauce in refrigerator as long as 6 to 8 hours. Before serving, stir shrimp into the artichoke mixture. Heat until hot. Serve sauce over hot pasta. Pass Parmesan cheese.

Nutritional Facts:

Serves: 12
Total Calories: 94
Calories from Fat: 78

More Recipes from the Menu Planner Cookbook:
Artichoke And Shrimp Sauce
Tomato Meat Sauce