Shrimp and Artichoke With Pasta

• 8 ounces pasta (angel hair, spaghetti, vermicelli, or fettuccine)
• 1 12 cups wine
• 1 lb shrimp
• 12 teaspoon salt
• 1 -2 tablespoon julienned sun-dried tomato packed in oil, drained (optional)
• 34 cup marinated artichoke hearts, chopped
• 3 tablespoons minced shallots
• 1 cup heavy cream
• 1 pinch cayenne pepper (add more to taste)
• grated asiago cheese
• 2 tablespoons chopped fresh parsley

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions and drain.
3. While water is boiling proceed with the recipe.
4. In a large saute pan over high heat, bring wine, shrimp and salt to a boil.
5. When the shrimp turn pink, remove them with a slotted spoon and set aside.
6. Add artichoke hearts, shallots, and sun-dried tomatoes (if desired) to wine and cook over high heat reducing the wine to about 1/2 cup.
7. This should take about 6 minutes.
8. Add cream and cayenne pepper and bring to a boil.
9. When the sauce becomes thickened, add shrimp and heat through.
10. Adjust seasonings to taste.
11. Serve over pasta with Asiago, and parsley to garnish.

pasta, wine, shrimp, salt, tomato, hearts, shallots, heavy cream, cayenne pepper, asiago cheese, parsley

Taken from www.food.com/recipe/shrimp-and-artichoke-with-pasta-283272 (may not work)