Shrimp Primavera with Sun-Dried Tomatoes

1 ½ (16 ounce) packages angel hair pasta

2 cubes chicken bouillon

2 cups boiling water

15 sun-dried tomatoes

¼ cup butter

½ cup olive oil

3 tablespoons minced garlic, or to taste

2 (16 ounce) cans stewed tomatoes

1 (16 ounce) can artichoke hearts, drained and quartered

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon hot pepper sauce

½ teaspoon ground black pepper

1 pound large shrimp, peeled and deveined

1 tablespoon shredded Parmesan cheese, or to taste

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid.

Melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.