Pasta with Shrimp, Artichokes and Sun-dried Tomatoes

This may not be the prettiest pasta but it is tasty! It relies entirely on jarred, boxed or frozen ingredients plus one lemon, onion and garlic. It gets a lot of flavor from the marinated artichokes (and the oily brine they are packed in) and the sun-dried tomatoes so don’t skimp on those ingredients!


1 onion, sliced into half-moons

3 cloves garlic, sliced 

3 oz julienne sun-dried tomatoes (dry, not oil-packed)

12 oz jar fired roasted red pepper, drained and sliced

12 oz jar marinated artichoke hearts 

2 tablespoons capers

juice of 1 lemon

12 frozen shrimp

12 oz trottole pasta (or other small/medium pasta)


Bring a large pot of salted water to boil. Add the shrimp. Cook until just pink. Remove from water using a slotted spoon or spider. Set aside. Add pasta to the same water, cook until al dente.

Meanwhile, heat some olive oil. Saute the onion and garlic until the onion is translucent, add the sun-dried tomatoes, red pepper, artichoke hearts (with liquid!), capers and lemon juice. Saute until warmed through. Add the shrimp, continue to cook until the shrimp is fully cooked. Add the pasta, toss to combine.