Us Italians love our Sunday pasta dinners! This recipe is delicious and simple… why not shake things up a bit and try something other then a traditional red sauce. Pasta dishes are a great way to make use of pantry items and always a great quick and budget friendly meal. I threw this Linguini with Shrimp & Artichoke Tomato Sauce together and it was a huge hit with the family!

This dish may only have a handful ingredients but they pack great flavor! While rearranging my pantry I had found a gorgeous package of artichoke heart pasta that had fallen behind some other things. Then I came across some marinated artichoke hearts and figured lets throw them together! I absolutely love marinated artichoke hearts, they are tender and add amazing flavor to this pasta dish. I also make use of the oil from the artichoke hearts to create the sauce which I also flavor with a bit a tomato paste. For some healthy protein, I added sautéed shrimp to the dish and yum!

serves 4

1 lb linguini, cooked to al dente and drained

1 1/2 lbs shrimp, peeled and deveined

1 1/2 cups marinated artichoke hearts, quartered (oil reserved)

3 Tbsp tomato paste

parsley, rough chopped

Pat the shrimp dry and season with salt and pepper. In a large saute pan, over medium high heat, add a few drizzles of olive oil and cook the shrimp for just a 2-3 minutes per side to get a bit of color. Remove the shrimp from the pan and keep to the side.

To the same pan add in the artichoke hearts, tomato paste, a handful of chopped parsley and about a 1/4 cup of the marinating liquid. Stir until the tomato paste has melted and everything is well combined.

Toss the shrimp back in and allow them to cook for a couple minutes in the sauce. Add the pasta and toss to coat.  Finish off with a handful of chopped parsley.