Mediterranean Pasta with Shrimp

INGREDIENTS

• 6 ounces whole wheat pasta. Whole wheat angel hair, whole wheat spaghetti, or similar whole wheat noodles will work - You can literally add any type of noodle you want

• 6 ounces of cooked shrimp.

• 1 tablespoon kosher salt

• 3 cloves garlic - You can add more if you really enjoy garlic

• 3 cups cherry tomatoes or grape tomatoes

• 1 can (14 ounces) of artichoke hearts

• 1 can (6 ounces) whole black olives

• 3 tablespoons of high-quality olive oil.

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon crushed red pepper flakes - optional, but we like a good kick in our household

• 1/4 cup freshly squeezed lemon juice

• 1/2 teaspoon of lemon zest – optional

• 1/4 cup freshly grated Parmesan cheese

• 1/4 cup freshly chopped Italian parsley

INSTRUCTIONS

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente.

2. Prep your vegetables and remaining ingredients while the water is boiling, and pasta is cooking. Mince the garlic, halve the cherry tomatoes, drain and chop the artichokes, drain and slice the olives in half.

3. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, pinch of salt, pepper, crushed red pepper flakes and the shrimp. Cook, stirring frequently, until the garlic is fragrant, and the tomatoes begin to cook into the oil, 1 to 2 minutes. You do not want the tomatoes to cook down too much or they will turn into a soft mushy mess.

4. Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes.

5. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with grated parmesan, parsley, and lemon zest. Enjoy!