Sun Dried Tomato and Shrimp Pasta with Artichokes & Mushrooms

Enjoy this simple meal with friends and family.

Enjoy this simple meal with friends and family.  (Bella Sun Luci)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


This award winning recipe from Bella Sun Luci packs several bold and delicious flavors that compliment the shrimp and pasta perfectly. 


  • ¾ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
  • 1 large shallot, chopped
  • 2 teaspoons minced garlic
  • 1 lb. shrimp (medium to large)
  • 12 ounces marinated artichoke hearts, quartered
  • 8 ounces sliced fresh mushrooms
  • 1-2 Tablespoons butter
  • ½ cup dry white wine or chicken broth
  • 12 ounces angel hair pasta
  • Pinch crushed red pepper, or to taste
  • ½ cup grated Parmesan cheese


Step 1:

  • Coat large deep sauté pan with olive oil and heat on medium. Add garlic and chopped shallots and sauté until tender (approx 5 minutes).

Step 2:

  • Bring water to a boil. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water for later.

Step 3:

  • Add sun dried tomatoes, artichokes, shrimp, mushrooms, and butter to garlic/shallot mixture.

Step 4:

  • Combine and cook until shrimp turn opaque approximately 5 minutes.

Step 5:

  • Add wine or chicken broth and reduce to simmer. There should be enough liquid to generously coat pasta.

Step 6:

  • Add pinch of crushed red pepper to taste.

Step 7:

  • Add ½ cup reserved pasta water to shrimp mixture and stir.

Step 8:

  • Add drained pasta to shrimp mixture and combine well.

Step 9:

  • Plate and top with grated cheese to serve.