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1
Bring 6 quarts of water to boil in a stock pot.
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2
Break the pasta in half and cook according to package directions, stopping 1 minute before the pasta is fully cooked (it should be al dente).
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3
While the water is coming to a boil, combine the artichoke hearts and sun dried tomatoes in a mixing bowl, along with any oil from the tomatoes.
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4
Stir well and set aside.
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5
Prepare the remaining ingredients.
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6
When the pasta goes into the pot, start the sauce: In a very large nonstick frying pan over medium heat, add the oil and onion.
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7
Saute until the onion is translucent, 1-2 minutes.
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8
Pour in the artichoke heart-tomato mixture, garlic, thyme, and the red pepper flakes.
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9
Cook for 1 minute, then add the wine and butter.
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10
Whisk to incorporate all of the ingredients into a smooth sauce.
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11
Add the shrimp.
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12
Cook, stirring occasionally, for 2 minutes, until the shrimp is just turning pink.
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13
Mix in the black pepper, to taste, and the parsley.
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14
At this point the pasta should be al dente.
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15
Drain it from the pot (reserve 1/2 cup of the pasta cooking water) and, with the water still clinging to it, add to the sauce pan.
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16
Stir for 1-2 minutes, to incorporate all of the sauce onto the pasta and finish cooking the shrimp.
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17
If there doesnt seem to be enough sauce to coat the pasta, add the reserved pasta cooking water.
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18
When the pasta and shrimp are cooked, add half of the Parmigiano-Reggiano, and give a final toss to bring everything together.
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19
Serve hot; garnish individual plates with remaining cheese.
