Serves 2-3
1 lb. dry pasta (your choice)
¼ lb. fresh basil
¼ cup pine nuts, toasted
2 teaspoons Sonoma Smoked Olive Oil
3 cloves of peeled garlic
2 roasted red peppers, skin and seeds removed
1 can of artichoke hearts, coarsely chopped
12 large shrimp, peeled and de-veined
2 tablespoons cooking oil (Canola)
Salt and freshly ground pepper to taste

Instructions
For pesto, combine basil, pinenuts, Sonoma Smoked Olive Oil and garlic in food processor or blender and purée.
In a large pot of boiling water, cook pasta per instructions, then drain and set aside.
In a separate large sauté pan, heat the cooking oil and add the shrimp. Cook for 1 ½ minutes and add roasted peppers, artichokes and pasta.
Heat lightly and toss with pesto, then serve.