Instructions: Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.

Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.

Spoon the shrimp mixture over the rice and serve immediately.

This recipe yields 4 servings.

NOTES : Mary Ellen Rae is a Times Test Kitchen Intern

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