An easy weeknight pasta that is packed with flavor! Pasta is a favorite at my house. It’s tasty and satisfying, and I love how versatile it can be. My shrimp, artichoke and sundried tomato pasta is loaded with different flavors that complement each other. The tangy artichoke hearts, sweet sundried tomatoes, and meaty mushrooms are tossed with shrimp and spaghetti in a savory and cheesy sauce. It’s a one-pan meal; even the pasta cooks in the same skillet, which means clean-up is also a breeze. It’s an easy weeknight meal that will leave you satisfied and wanting more.
Belle’s Shrimp Artichoke and Sundried Tomato Pasta
2 tablespoons olive oil
1 pound shrimp
1 cup sliced brown mushrooms
1 cup sundried tomatoes, julienned
1 (14-ounce) can quartered artichoke hearts
1 tablespoon garlic
1/4 cup white wine
2 tablespoons fresh lemon juice
4 cups chicken broth
½ teaspoon kosher salt
¼ teaspoon black pepper
1/2 pound spaghetti
1/4 cup parmesan cheese
Heat the olive oil over medium-high heat in a large skillet. Place the shrimp into the skillet for 2 minutes on each side or until pink. Remove the shrimp from the pan and set aside. Add more olive oil to the skillet, add the artichoke hearts, mushrooms, and tomatoes, and cook for 3-4 minutes. Add the garlic and cook for another 1 minute. Pour in the white wine and stir to deglaze the pan. Pour in the chicken broth, lemon juice, salt, pepper and the pasta. Make sure the pasta is covered by the broth. Bring to a boil, then reduce to a simmer, and then cover for 15 minutes. Take the lid off, add the shrimp back into the pan, and let it cook for 5 minutes uncovered to reduce the sauce. Stir the parmesan cheese into the pasta and let the pasta sit uncovered for 5 minutes. The sauce will thicken as it cools.
