A delicious and healthy creamy artichoke pasta dish made with gluten-free pasta, wild shrimp, sun-dried tomatoes, and fresh spinach. It's quick to prepare and packed with flavor, perfect for a veggie fix!
1: Cook pasta according to instructions on package and drain, reserving ¼ cup pasta water.
2: Sauté shrimp in a pan with avocado oil, Ajika spice, salt, and pepper for about 3 minutes on each side.
3: Once shrimp are cooked, add 1 shallot and sauté for 1-2 minutes.
4: Next, add sun-dried tomatoes, spinach, and Poshi artichokes and continue to sauté for a couple more minutes.
5: Add cooked pasta and reserved pasta water, then toss to combine.
6: Add olive oil, Ajika spice, salt, and pepper.
7: Optional: Drizzle tahini and top with capers.
