Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta! The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto. I make my own basil pesto in the summer and freeze it to use all year long, or if I’m out, I’ll buy some ready made. If it’s winter and there is no basil pesto to be found at the market, I’ll make kale pesto, which works just as well. After raiding the pantry and freezer, all you need is some garlic, green onions, and parsley. Easy! Recipe and photos updated, first published 2008 Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is appropriate for al dente. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry. Season with salt and pepper. Serve immediately.
