Served as main course. Non-vegetarian dish.

4 Tablespoon Butter, divided

1/4 cup finely chopped Onion

2 cup Water

1 pk Lipton Noodles and Sauce

Butter and Herb

2 Tablespoon Olive Oil

1 Tablespoon minced Garlic

1 lb raw medium Shrimp, peeled and deveined

1 can (14 oz) Artichoke Hearts, drained and halved

1/4 cup minced fresh Parsley

Ground Black Pepper to taste

In medium saucepan, melt 2 Tablespoons butter and cook onion until tender. Add water and bring to a boil Stir in Noodles and Sauce Butter and Herb and continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender. Meanwhile in 12 inch skillet, heat remaining 2 Tablespoons butter with olive oil and cook garlic over medium high heat 30 seconds. Add shrimp and artichokes and cook, stirring occasionally, 3 minutes or until shrimp are opaque. Stir in parsley and pepper. To serve, combine shrimp mixture with hot noodles. Garnish, if desired, with watercress.

Serves: 4

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