Cook 16oz penne pasta w/1tsp olive oil, drain and rinse in cool water transfer into large bowl. Add and toss 4-5 tbls of Portabella Mushroom Tapenade (available at most gormet sections of grocery stores). To that add 1 can of artichoke hearts packed in water, cut up. Cover & set aside.
In a sauce pan melt 1 stick of butter and add 2 tbls of Mamo's Garlic Sauce mix well then add 1/2 cup of chardonnay wine and 1/4 cup half and half also 1tsp sea salt. Mix together well and reduce heat and simmer low for 15 to 20 minutes to thicken.
In a seperate pan saute 1 pound
of medium size shrimp in 1 tbls olive oil, 1/3 cup chardonnay wine and 1 tbls Mamo's Garlic sauce(mix together prior to adding the shrimp) salt and pepper to taste. When shrimp is cooked remove from heat, add sauce and shrimp(including the juice) to pasta mix well and add 1/2 cup shredded parmesan cheese & serve.
* note: you may also reheat pasta if desired, great for summer.
(to reheat put in oven safe bowl or dish in a preheated 250" oven for around 15 min stirring twice)
