Shrimp Primavera with Sun-Dried Tomatoes

This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 537 Calories

Ingredients

• ¼ cup butter
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup olive oil
• 2 cups boiling water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cubes chicken bouillon
• ½ teaspoon hot pepper sauce
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons minced garlic, or to taste
• 1 ½ (16 ounce) packages angel hair pasta
• 15 sun-dried tomatoes
• 2 (16 ounce) cans stewed tomatoes
• 1 (16 ounce) can artichoke hearts, drained and quartered
• 1 tablespoon shredded Parmesan cheese, or to taste (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.