2 cans Palmini pasta
1/2 cup unsalted butter, or 1 stick
1 teaspoon garlic powder
1 package of vegan shrimp from Asian markets
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon red pepper flakes
1/2 cup parmesan cheese (Follow Your Heart brand)
6 garlic cloves, minced
2 tablespoons oil
1 can artichoke hearts
2 tablespoons lemon capers
Cook shrimp in a large skillet with butter and lemon capers over medium heat. Flip halfway through cooking.
Place noodles in a separate large skillet and sauté with oil.
Mix the pasta and shrimp together, and toss with salt and pepper to combine.
Add the artichoke hearts and minced garlic.
Stir in the garlic powder.
Stir in red pepper.
Add parmesan cheese to coat.