Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -waldine van geffen vghc42a |
| 5 \N | Sticks butter or light margarine |
| 1 cup | Olive oil |
| 15 \N | Roma tomatoes; seed; cut in strips |
| 2 bunches | Green onions; chopped |
| 24 \N | Artichoke hearts; chopped |
| ½ cup | Fresh parsley; chopped |
| ½ cup | Fresh basil; chopped |
| 200 \N | Garlic; sliced |
| 4 teaspoons | Salt or to taste |
| 1 teaspoon | Black pepper or to taste |
| 1 teaspoon | Cayenne pepper or to taste |
| 5 pounds | Shrimp; cook; peel |
| \N \N | Pasta |
This makes about 1 gallon of sauce. Heat margarine and oil in heavy pan. Add onions, herbs and garlic and saute briefly. Add shrimp and seasonings and heat; then add artichoke hearts and tomatoes and heat.
Do not cook for long; tomatoes should remain firm. Serve over pasta.
Source Times-Picayune, Uglesich's Restaurant, N.O. (wrv)