Shrimp with Artichokes and Bruschetta Topping

We just had this dish this for dinner.  Goodness, was it good!  And it was so quick and easy to prepare.

 A slice of avocado on the side drizzled with Joe and Son's Olive Oils 18 yr Balsamic Vinegar and a piece of good Artisan bread completed the meal.

 

 

Shrimp with Artichokes and Bruschetta Topping

Ingredients:

12 oz linguine pasta
2 tablespoons Joe and Son's medium intensity EVOO
4 cloves garlic, thinly sliced
Sun Dried Tomato bruschetta topping (found at Joe and Son’s Olive Oils)
24 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper flakes
1 /2 - 1 teaspoon drained capers
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup  chicken broth
2 tablespoons Joe and Son’s Garlic Olive Oil
1 box frozen Artichoke Hearts (I use Bird’s Eye) cooked and drained
1/3 cup grated Parmesan cheese

Directions:

 Cook and drain pasta following package instructions. Set aside and keep warm.
Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.

Add bruschetta topping, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.
Add broth; cook 2–3 minutes or until shrimp have just turned pink and opaque.
Reduce heat to low; stir in the garlic oil oil, cooked  artichoke hearts and remaining 1/4 teaspoon each salt and pepper. Cook over low heat for another 2-3 minutes.

Use about 2 tablespoons of the sauce to tint the pasta, if desired,

Portion out the pasta for 4 servings and top with the shrimp and artichoke sauce.
Top with the grated Italian cheese and serve hot.

Makes 4 ample servings.