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1.
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Preheat oven to 400 degrees
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2.
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Chop garlic, red pepper (medium slices, then cut slices in half), zucchini and squash (cut into half inch chunks, then cut chunks in half).
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Chop the olives into small pieces (if they have pits, simply cut the meat off the pits).
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Drain the water out of the artichokes and cut each one in half.
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3.
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Begin bringing a medium pot of water to a boil (add a drop of olive oil and a dash of salt to the water when you start heating), in preparation to cook the pasta.
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4.
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Add 2 Tablespoons of olive oil into a large skillet, on medium heat.
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Add the garlic, red pepper, zucchini and squash.
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Stir occasionally while cooking.
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4.
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Cover a baking sheet in aluminum foil.
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Put the shrimp in a pile on the center of the aluminum foil.
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Drizzle them in 1 Tablespoons of olive oil, season with sea salt and pepper, then spread them out over the baking sheet so they arent touching.
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5.
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When the pasta water begins to boil, add 3/4 of the box of penne.
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Youll want to drain the pasta when it is al dente (still firm), so be prepared not to cook it all the way through; about 6-7 minutes.
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6.
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Put the shrimp into the oven and roast for 6-8 minutes or until pink.
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When you put the shrimp in the oven, add the can of diced tomatoes (with the liquid), artichoke hearts and olives to the other vegetables in the skillet.
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7.
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After draining the al dente pasta, add it to the skillet, along with 1 additional Tablespoon of olive oil and a bit more salt and pepper; blend the mixture with a wooden spoon and turn heat to low.
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8.
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When shrimp is cooked, gently remove the tails using 2 forks, add them to the pasta and blend in.
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Add a bit more sea salt and pepper.
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Cover the pasta mixture for 3 minutes, them remove from heat.
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Serve with shredded parmesan cheese.
