Shrimp Pasta

2 lbs. medium shrimp, cooked
1 onion, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 cup green pepper, chopped
1/2 cup (1 stick) margarine
1/3 cup oil
1 small can (4 oz.) mushrooms
1 (14-oz.) can artichokes, quartered
3 Tbsp. lemon juice
1 tsp. liquid crab boil
3/4 tsp. salt
1/2 tsp. white pepper
1 tsp. prepared horseradish
1 tsp. Worcestershire sauce
4 tsp. Dijon mustard
2 cups Half-and-Half
1 lb. angel hair pasta
4 Tbsp. olive oil, divided

Cook pasta according to package directions, adding 1 tablespoon of olive
oil to water. Drain. Add 3 tablespoons of olive oil, toss and set aside.
Keep warm. Melt margarine and oil. Add vegetables and cook for 3 minutes.
Add mushrooms, artichokes, and next 7 ingredients. Cook for 3 minutes,
then add Halfand- Half. Bring to a boil, stirring constantly. Reduce heat
to low and simmer about 15 minutes or until thickened, stirring
occasionally. Add shrimp and stir until blended. Serve over pasta. Serves
4.


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