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** I used 2 eight ounce cans of tomato sauce because that is what I had, but if you have a medium sized can of tomato sauce go ahead and use it!
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First, cook the shrimp on low to medium heat in a skillet with a little olive oil.
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Cook the shrimp until they are opaque/pink.
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Remove from heat and chop the shrimp into small pieces.
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Put it back in the skillet and place to the side off of the heat.
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Then chop the artichoke heart roughly into small pieces and put it along with the shrimp in the same skillet on low heat with a little more olive oil and your crushed peppers.
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Cook this mixture only for about 2 minutes to allow the shrimp and artichoke to heat up and become fragrant.
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During this process you can start boiling the water for the pasta to save on time.
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( I have this skill called multi-tasking that I learned from watching sooo many cooking shows.)
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In a saucepan, set on low heat, pour in your tomato sauce along with the Italian seasoning and powders.
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Let this simmer until warm.
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In the meantime, freshly grate your cheese.
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I love freshly grated cheese.
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Add a tablespoon of this cheese to the simmering shrimp and artichoke mixture.
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After it has melted turn the heat off and add 2 tablespoons of your tomato sauce to the shrimp mixture (just to let them have a lasting bond!
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).
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After you have cooked your pasta, pour the shrimp into the pasta and add half of your tomato sauce.
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Toss and add more cheese.
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Then if you like the consistency save the rest of the sauce.
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If you want it more sauce-y add more sauce.
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You get the picture!
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Enjoy!
