Shrimp, Tomato & Artichoke Pasta

This is quick and easy, to say the least. As a matter of fact, it is so quick you should bring your pasta water to a boil (also, salt well) before you begin to cook this dish. You will need:

Shrimp, Tomato & Artichoke Pasta


  • 1 can Artichoke Hearts (drained & halved)
  • 2 – 3 tomatoes, depending on size (chopped)
  • 1 lb shrimp (give or take) I like to use raw, not cooked shrimp
  • Pasta of your choice
  • Chicken broth
  • Grated Parmesan for serving
  • Garlic, minced (2 or 3 tbsp.) - optional


If you're using garlic, melt a tablespoon of butter in the pan and add the garlic. Allow to cook for 2 or 3 minutes. Pour a half cup or so of broth into a skillet along with the artichoke hearts.
Add tomatoes. If you don’t have any fresh tomatoes, you can used canned, diced tomatoes in a pinch. Cook over medium-low heat until heated through and barely soft.
Add pasta to boiling (well-salted) water. This is Angel Hair pasta and will only take about 5 minutes.
Add shrimp to skillet. If the shrimp is small, leave it whole. If its large, cut into two or three pieces to keep them bite-sized.
Simmer gently until shrimp is almost done. This will barely take 2 minutes. If you like, thicken sauce slightly with a mixture of corn starch and hot water.

When I was first starting out, I could never understand why my thickening liquid was so lumpy. Mom to the rescue. Water into dry ingredients, not dry ingredients into water. BIG difference.

Add thickening (I use hot tap water/corn starch slurry) slowly to thicken, if desired.

Serve over drained pasta and finish with grated Parmesan.


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