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Tuscan Pasta with Shrimp, Pesto, and Charred Artichokes

Al dente pasta, fresh shrimp, crispy marinated artichokes, tangy sundried tomatoes and basil pesto come together to create this Tuscan pasta with shrimp and I have been OBSESSED with this pasta since the first recipe test. This is one of those dinners that people will keep asking you for. It's a family favorite! And not to brag, but my boyfriend says it's his favorite pasta I've ever made.
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Servings: 4
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb pasta cooked to package directions
  • 12 oz jar marinated artichokes
  • 6 oz jar sundried tomatoes in oil sliced
  • 3 cloves garlic minced
  • 1 lb shrimp peeled
  • 1 cup basil pesto

Method
 

  1. Cook pasta according to package directions, cover and set aside.
  2. Drain both artichokes and sun dried tomatoes, make sure you save the oil! Add half that oil to a large pan over medium to high heat. In batches, char your artichokes for 5 minutes on each side until dark and crispy adding additional oil as needed. Remove all from pan, and lower heat.
  3. Add sundried tomatoes, and garlic into pan. Let cook for about 3 minutes, until garlic is fragrant.
  4. Add shrimp, making sure to spread them into an even layer so all shrimp are touching the pan. Cook for two minutes, flip, and cook an additional 1 minute. Remove from heat.
  5. Combine pasta, charred artichokes, sundried tomatoes, shrimp, and pesto. Mix thoroughly and serve!