Shrimp and Artichoke Pasta Recipe

Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.

Add the pasta. Cook uncovered on high heat with a vigorous boil for about 10 minutes until al dente (cooked but still a little firm), or according to the pasta package for al dente.

Once the pasta is done, and before draining the pasta, scoop out 1 cup of the pasta cooking liquid and reserve.

Drain the pasta.

Toss the pasta with the pesto and keep it warm.

Heat the oil in a large skillet over medium-high heat.

Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.

Add the peas and artichokes, lower the heat to medium, cover and cook for an additional 1 minute.

Add the green onions and parsley, reduce the heat to low.

Add the pasta and about ⅓ cup of the reserved cooking water.

Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.

Season with salt and pepper.

Serve immediately.