12 oz Skinner®® Medium Shells
1 lb small cooked shrimp, peeled and deveined
2 jars (6 oz.) marinated artichoke hearts, halved, reserve liquid
1 cup Caesar salad dressing
1 cup frozen peas, thawed
1/2 cup carrot, grated
1/4 cup chopped parsley
2 tsps garlic, finely chopped
  salt and ground black pepper, to taste

Cooking Directions:

1.  Prepare pasta according to package directions. Rinse with cold water to cool quickly; drain well.

2.  Meanwhile, in a large bowl, stir together cooled pasta and remaining ingredients, including reserved artichoke marinade. Season to taste with salt and ground black pepper.

3.  Cover; refrigerate for one hour.