Linguini With Shrimp & Artichoke Tomato Sauce

1. 1

   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.

2. 2

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

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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