Sun Dried Tomato Pasta with Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Cook the pasta according to package instructions. Reserve ⅓ cup pasta water. Drain pasta and set aside.
  2. 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.
  3. 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.
  4. 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.
Adapted from Bella Sun Luci
Recipe by Some the Wiser at