Shrimp & Sun-Dried Tomato Pasta

This dish is a classic family favorite during the holidays!


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12 oz capellini
1 tablespoon olive oil
2 teaspoons minced garlic
1 large shallot, finely chopped
1 tablespoon butter
1 lb shrimp
Bella Sun Luci sun dried tomato halves in extra virgin olive oil with Italian herbs
12 oz marinated artichoke hearts, quartered
⅓ cup dry white wine or chicken broth
¼ cup reserved pasta water
2 cups baby spinach
crushed red pepper
Parmesan cheese

Cook the pasta according to package instructions. Reserve ⅓ cup pasta water. Drain pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add shallot and garlic and saute until tender, about 5 minutes. Stir in the butter, shrimp, sun dried tomatoes, and artichokes. Cook, stirring frequently, until shrimp is translucent, about 5 minutes.
Add wine and reserved pasta water and bring to a boil. Simmer for about 5 minutes or until the liquid has reduced slightly. Stir in the spinach until just wilted.
Toss the cooked noodles with the shrimp mixture until well coated. Serve warm with a sprinkle of crushed red pepper and freshly grated Parmesan cheese.