| 1 box | BARILLA Fiori |
| 2 tablespoons | extra virgin olive oil |
| 1 large | green pepper, chopped |
| 1 large | red pepper, chopped |
| 1/2 cup | finely chopped onion |
| 2 cloves | garlic, minced |
| 1/2 teaspoon | fresh rosemary, chopped (may substitute 1/4 tsp. dried rosemary) |
| 3/4 pound | shrimp peeled, deveined |
| 2 (6 ounces each) jars | marinated artichoke hearts with liquid |
| 1 cup | smoked mozzarella cheese, cubed |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add peppers, onion, garlic and rosemary; sauté 2 to 3 minutes, stirring occasionally.
ADD shrimp and continue cooking 3 minutes or until shrimp is cooked, stirring frequently.
COOK Fiori according to package directions; drain and return to pot.
ADD shrimp mixture, artichokes with reserved liquid, and cheeses to hot Fiori; toss. Transfer to serving bowl. May be served hot or cold.
Substitute ¼ teaspoon dried rosemary for fresh.