Creamy Tuscan Shrimp with Basil, Artichokes, and Sun-Dried Tomatoes

Sun-dried tomatoes are one of my favorite treats. The sauce for this pasta tastes amazing and is full of flavor. I used shrimp, but chicken could be substituted.

Ingredients:

2 pounds frozen shrimp peeled, deveined, and peeled thawed

2 tablespoons Italian seasoning blend

3 cloves garlic chopped

4 ounces sun-dried tomatoes with oil

14 ounces artichoke hearts

6 ounces fresh basil

2 cups milk, or light cream

2 cups shredded mozzerella

1 cup shredded parmesan

8 ounces chickpea pasta rotini

Directions:

1. Spray a nonstick pan with olive oil spray.
2. Cook shrimp over medium heat until just beginning to turn pink. Sprinkle Italian seasoning over the shrimp. Drain any liquid from the cooked shrimp.
3. Add sun-dried tomatoes, basil, and artichoke hearts to a food processor (with liquid) and pulse to chop.
4. Meanwhile cook the pasta according to package directions and drain.
5. Add mixture from the food processor to the skillet.
6. Add milk and cheese and bring to a simmer. Stir to melt the cheese.