A delightful pasta dish featuring succulent shrimp, sun-dried tomatoes, and a rich garlic butter sauce.
Cook the linguine in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium heat. Add the garlic and green onions, and sauté until fragrant.
Ensure the garlic doesn't burn to avoid a bitter taste.
Add the shrimp to the skillet and cook until they turn pink and opaque.
Cook the shrimp in a single layer for even cooking.
Pour in the white wine and let it reduce by half.
Scrape the bottom of the skillet to incorporate all the flavors.
Stir in the sun-dried tomatoes, artichoke hearts, and capers.
Mix well to evenly distribute the ingredients.
Add the cooked linguine and fresh basil to the skillet. Toss to combine.
Add a splash of reserved pasta water if the sauce seems dry.
Transfer the pasta to a serving platter and sprinkle with grated Parmesan cheese.
Serve immediately for the best flavor and texture.
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