• 1 lb spaghetti pasta
• 1 tbsp olive oil
• 3 shallots, copped
• 3 cloves garlic, minced
• 3/4 cup chopped sun-dried tomatoes
• 1 1/2 cup pinot grigio (or other dry white wine)
• 1 can artichoke hearts
• 1 lb shrimp
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 2 cups arugula

1. Bring a large pot of salted water to boil over high heat. Add the pasta and cook until al dente. Drain pasta.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until tender but not brown. Add the sun-dried tomatoes and cook another minute. Add the wine, artichoke hearts and shrimp. Bring the liquid to a boil. Reduce heat and simmer, covered, until the shrimp are pink, about 7 minutes.
3. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and serve immediately.

Other additions/changes: mushrooms black olives diced tomatoes parmesan cheese chicken breasts