One package spinach fettuccine noodles
Can of artichoke hearts (halved, whole, it doesn't matter!)
1 pint of cherry or baby tomatoes, halved
Frozen shrimp (I use half a bag, about 25-30 shrimp), thawed under running water
1 jar Alfredo sauce
Extra virgin olive oil
Take a small to medium sized skillet and heat 1-2 tablespoons of the oil over med-high heat. Add your tomatoes and cook until they begin to soften and some of the edges brown just a bit, stirring constantly. While they're on the stove top, bring a pot of salted water to a boil then add pasta. Cook for 6-8 minutes until al dente. Drain in colander and spray with cold water to keep pasta from sticking together.
Next, add the shrimp and artichokes to the cooked tomatoes (lower heat a bit of tomatoes are getting too done). Pour in a teeny splash of olive oil if pan is getting dry, but artichoke juices should help. Season heartily with salt and pepper, and stir frequently to cook the mixture until shrimp is opaque / white.
Add pasta back to large pot over medium heat, and pour in Alfredo sauce. Stir in shrimp mixture and combine well with pasta and sauce. Heat through then serve!