Muddy Rudder’s Mediterranean Pasta 

Mediterranean Pasta

2 oz. olive oil
3 oz. white wine
6 oz. pesto
20 jumbo shrimp
6 oz. artichoke hearts, quartered
6 oz. sundried tomatoes, julienned
4 oz. capers
6 oz. kalamata olives, halved
8 oz. baby spinach
1 lb. linguini, cooked and reserved

Heat a saut pan over medium-high heat. Add olive oil then jumbo shrimp. Saute until shrimp start to turn red then add artichokes, capers, sundried tomatoes, kalamata olives. Toss ingredients to heat. Deglaze with white wine and add spinach and pesto. Toss in large bowl with hot cooked linguini. Serve family style.