Ingredients:

1 lb. thin spaghetti or angel hair pasta

1 lb. medium shrimp, cleaned, peeled and deveined

5 T olive oil

1/4 cup white wine

4 clove garlic, peeled and sliced

1/2 tsp. red pepper flakes

1 pint grape or small cherry tomatoes

1-2 jars marinated artichokes, drained

coarse ground salt

coarse ground pepper, 1/2 tsp.

1 T flat leaf parsley, chopped

1 T butter
1/2 c Parmesan Reggiano, shredded

Directions:

Cook noodles according to package directions. Meanwhile heat oil in large nonstick saute pan. Add garlic and and pepper flakes. Saute until garlic is golden. Remove from oil and place in your pasta serving bowl. Add shrimp and quickly saute until shrimp is opaque, about 2 minutes. Add tomatoes and cook, stirring for about 3 minutes. Tomatoes will start to split which you can help along by pressing down with a spoon on a few. Drain artichokes and add them and wine to mixture, stirring just until heated through. Put in serving bowl and toss with drained spaghetti, parmesan, butter, parsley, Season to taste with coarse ground salt and pepper.