Ingredients

16 ounces spinach fettuccine

1 pound frozen cooked shrimp

1/4 cup white wine

1 jar (6 ounces) marinated artichoke hearts

4 ounces oil-packed sun-dried tomatoes, sliced

1/2 cup (2 ounces) tomato-basil feta cheese

3 tablespoons Parmesan cheese

1/2 teaspoon garlic powder or garlic salt

Preparation

  1. Prepare the pasta according to package directions. Place the shrimp in a strainer under cool running water to thaw. When the pasta is done, pour into the strainer with the shrimp. Rinse with hot water and drain. Add the wine, tossing to coat as the wine drains.

  2. In a large bowl, combine the artichoke hearts, tomatoes, and feta. Add the pasta mixture to the artichoke mixture and toss to combine. Sprinkle with the Parmesan and season with the garlic powder or garlic salt.