Shells with Shrimp, Artichoke Hearts and Sun-dried Tomatoes

Are you ready for something new to add to your favorite pasta dishes?  This will be it.  This is so satisfying, yet light, you'll dream about eating it every day.  Here's the thing...the sauce comes together really, really fast so have all of your ingredients lined up and ready to go.  Start cooking the pasta before you even start the sauce.  Bring it all together in the end for a perfect combination of seafood, pasta and flavor.  This is one of those dishes that you'll never tire of and you'll fall back on it time and time again.  Just like a good friend - it will come through for you every time.

Pasta Shells with Shrimp, Artichoke Hearts and Sun-dried Tomatoes

1/4 cup extra-virgin olive oil

pinch of chili pepper flakes

1 pound of large, fresh shrimp, peeled & deveined (tails off)

3 cloves garlic, minced

2 Tbsp. chopped sun-dried tomatoes

1 can of artichoke hearts (in water), drained and quartered

1/2 cup fresh bread crumbs

Salt and pepper

1/4 cup Italian parsley, chopped

1 pound of medium shell pasta

 Have all the ingredients ready to go. 

In a large pot of boiling salted water, add the pasta shells.    Bring back to a boil and stir frequently.

While pasta is cooking, heat the olive oil in a large saute pan.  Add the chili pepper flakes and let sizzle for about 1 minute.  Add the shrimp and cook for about 2 minutes per side, until pink.  Add the garlic & sun-dried tomatoes and stir for 2 minutes.  Add the artichoke hearts and toss lightly.  Add the cooked pasta directly to the shrimp and artichoke hearts in the saute pan.  Sir in bread crumbs, salt, pepper and parsley.  Transfer pasta to large shallow serving dish. 

Serve immediately.