shrimp primavera with sun-dried tomatoes

Ingredients

• Servings: 8
• 1 1/2 (16 ounce) packages angel hair pasta
• 2 cubes chicken bouillon
• 2 cups boiling water
• 15 sun-dried tomatoes
• 1/4 cup butter
• 1/2 cup olive oil
• 3 tablespoons minced garlic, or to taste
• 2 (16 ounce) cans stewed tomatoes
• 1 (16 ounce) can artichoke hearts, drained and quartered
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon ground black pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon shredded parmesan cheese, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. add sun-dried tomatoes and soak for 5 minutes. remove tomatoes and chop coarsely, reserving liquid.
• melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• serve shrimp and tomato sauce over angel hair pasta. sprinkle with parmesan cheese.