Sun Dried Tomato and Shrimp Pasta with Artichokes & Mushrooms

Coat large deep sauté pan with olive oil and heat on medium.

Add garlic and chopped shallots and sauté until tender (approx 5 minutes).

Bring water to a boil.

Cook pasta according to directions and drain, reserving ½ cup of the pasta water for later.

Add sun dried tomatoes, artichokes, shrimp, mushrooms, and butter to garlic/shallot mixture.

Combine and cook until shrimp turn opaque approximately 5 minutes.

Add wine or chicken broth and reduce to simmer.

There should be enough liquid to generously coat pasta.

Add pinch of crushed red pepper to taste.

Add ½ cup reserved pasta water to shrimp mixture and stir.

Add drained pasta to shrimp mixture and combine well.

Plate and top with grated cheese to serve.

Equipment Needed

Spice Level: