Shrimp, artichoke heart and sun dried tomato pasta (Gluten Free/Dairy free/Egg free)

This recipe is so yummy!!! I threw this together a few months back when there was "nothing" in the house to eat. Or so I thought :-)  It's a very quick meal to throw together.  I have also done this without the shrimp and it is just as yummy.

Ingredients:

- Extra Virgin Olive Oil (enough to coat your pan)
- 30-40 Shrimp
- 1 T Earth Balance ( I use this instead of butter)
- 1/2- 3/4 Cup Sun Dried Tomatoes (if they are big chop into small pieces)
- 1 tsp Lemon Pepper
- 1 Cup Vegetable Broth (make sure it says Gluten Free)
- 1 14oz can of Artichoke Hearts
- 1 box of Quinoa Noodles. (Gluten Free)
- Salt to taste.



Cook pasta per box directions. I usually start cooking shrimp right after I add pasta to the boiling water.
I use frozen uncooked already cleaned shrimp.  Thaw shrimp in a bowl of water, just enough to cover shrimp.  This usually only takes a few minute's.  Once thawed and de-shelled (not sure if that's a word lol) add to a pan with EVOO, Veg broth, and Earth Balance. Cook Shrimp on medium heat until pink.




A little helpful hint. If you had your tomatoes in the fridge and the oil has become hard, I just set it in my pasta water for a few minutes while pasta is cooking. It will loosen the oil and make it much easier to get them out. ;-)   Please use tongs to get them out of the water!!!



Add Lemon Pepper, Sun Dried Tomatoes, and artichoke hearts.  The hearts are usually pretty big, so I like to break them up in the pan. Turn heat to low and let simmer.

Once pasta is cooked, drain and add to pan and mix all together.



Yay!!! Its all done now ;-) I hope you enjoy my dish. Let me know how it turns out.  ENJOY!!!