Shrimp Primavera With Sun-Dried Tomatoes

• 1 1/2 (16 ounce) packages angel hair pasta
• 2 cubes chicken bouillon
• 2 cups boiling water
• 15 sun-dried tomatoes
• 1/4 cup butter
• 1/2 cup olive oil
• 3 tablespoons minced garlic, or to taste
• 2 (16 ounce) cans stewed tomatoes
• 1 (16 ounce) can artichoke hearts, drained and quartered
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon ground black pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon shredded Parmesan cheese, or to taste (optional)

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

angel hair pasta, chicken bouillon, boiling water, tomatoes, butter, olive oil, garlic, tomatoes, hearts, salt, oregano, basil, hot pepper, ground black pepper, shrimp, parmesan cheese

Taken from www.allrecipes.com/recipe/223110/shrimp-primavera-with-sun-dried-tomatoes/ (may not work)