Shrimp and Artichokes Over Rice

This is one of my favorite meals! It doesn't hurt that it takes, oh, about 10 minutes to make. It utilizes pantry ingredients and the only chopping you have to do is some parsley and garlic.

Here's the cast of characters:

1 tbsp olive oil
3/4 tsp crushed red pepper flakes
3-4 garlic cloves, minced
1 lb of shrimp, peeled and deveined (I use frozen, so that's already done!)
1 tsp paprika
1/2 tsp salt
1 can quartered artichoke hearts, drained
1 can diced tomatoes, undrained
1/3 cup chopped parsley

Here's how to make:

1. Heat 1 tbsp olive oil in pan over medium heat. Add garlic and crushed red pepper, saute for 30 seconds to 1 minute. Add shrimp, cook for 2-3 minutes or until shrimp are pink.
2. Add in everything else. Cook until mixture is hot and bubbly and shrimp are done.

Could it be any easier? (Chandler Bing anyone?)

Serve over hot cooked rice. Make sure and spoon lots of pan sauce onto the rice, that's where the flavor is at.

Ohhhhhh yeah. Mama like :)

*Chef's Note*
This makes about 4 servings. I get 2 more meals out of this when it's just the hubby and I and I must say that it makes excellent leftovers. It warms up well the next day and the flavors meld even more overnight.
A funny story about this as well. I've adapted this from a Cooking Light recipe that calls for 1 1/2 tbsp's of crushed red pepper. I made this for the first time when I was just learning how to cook, so needless to say, I put in the full amount of crushed red pepper. Yowza! I don't think I've ever had anything so hot in my entire life!