Shrimp Primavera with Sun-Dried Tomatoes Recipe

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water stirring occasionally until cooked through but firm to the bite 4 to 5 minutes. Drain.

Meanwhile dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely reserving liquid.

Melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes reserved soaking liquid stewed tomatoes artichokes salt oregano basil hot pepper sauce and black pepper; bring to a boil. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center about 5 minutes.

Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.