Linguine with Shrimp and Artichocks

INGREDIENTS: (4 servings)

1/2 pound Egg pasta
16 large Shrimp, peeled, deveined
1 cup frozen Peas
20 frozen Artichoke heart quarters,
thawed, cut in half lengthwise
1 clove Garlic, finely minced
1/3 cup thinly sliced Green Onion greens
1/3 cup minced fresh Parsley
2 Tbsp prepared Basil Pesto
2 Tbsp Extra Virgin Olive Oil.
Fresh ground black pepper.
Salt

Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for more one minute. Add the green onions and parsley, reduce the heat to low. Boil abundant water in a large pot, when it's boiling, salt it and add pasta. Leave uncovered, let cook on high heat. Set the timer on for 4-5 minutes, or whatever your pasta package says is appropriate for 'al dente' (cooked but still a little firm). Once the pasta is done, and before draining, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta, toss it with the pesto and keep it warm. Add the pasta to the shrimp sauce and about 1/3 cup of the reserved cooking water. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.