I don’t have a name for this recipe; it’s derived from something I read as a suggestion on a food forum. I’ll do my best to make it a real recipe – add comments if you’d like more detail. Also, feel free to substitute at will. The original recipe called for diced roma tomatoes; I used about a half of a 14 oz can of Hunt’s Petite Diced tomatoes to save time. I also used a bag of small, frozen, pre-cooked salad shrimp, when the original recipe called for medium-sized raw ones, I think. You get the idea.

Cook and drain 1/2 box of pasta (angel hair, linguine, etc).

In lots of extra virgin olive oil, saut?:
Lots of fresh, minced garlic ( I used 4 large cloves)
A bit of dried thyme
and
Coarsely chopped artichoke hearts (from a can/jar)

Add a few splashes of dry white wine (I used Pinot Grigio).

As it starts to reduce, throw in some medium-sized peeled shrimp.
When they?re half-cooked, add roughly chopped Roma (plum)
tomatoes, and, at the last minute, some fresh basil.
Add Kosher or sea salt and freshly ground pepper.

Throw cooked pasta into the saut? pan and toss.
Top with freshly grated parmesan.

Serves 2-3.