1 lb. linguine
3 Tbsp. olive oil
3 garlic cloves, minced
1 green onion, chopped
1 lb. shrimp, peeled and deveined
1/2 cup dry white wine
One 6-oz. jar oil-packed sundried tomatoes, drained and chopped
One 6-oz. jar artichoke hearts, drained and chopped
2 Tbsp. capers
2 Tbsp. chopped fresh basil
1/4 cup freshly grated parmigiano reggiano
Cook the pasta according to package directions. Transfer to colander to drain.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook until soft, about 3 minutes. Add the shrimp and cook until opaque, about 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, artichokes and capers. Add the pasta and basil. Toss to mix well.
Transfer to a serving platter and sprinkle with the parmigiano.