Directions

1. Cook pasta al dente according to package directions; drain and keep warm.
2. Meanwhile, drain artichoke hearts, reserving marinade. In a large bowl toss together tomatoes, basil, onions, artichoke hearts, salt, pepper, and 2 tablespoons reserved artichoke marinade.
3. Lightly coat a large nonstick skillet with nonstick cooking spray. Add garlic; cook 15 seconds. Add shrimp; cook and stir 1 to 2 minutes or until shrimp turn pink.
4. Add hot pasta and shrimp to bowl with tomato mixture; toss to combine. Sprinkle with Parmesan, if desired, and serve.