Okay, pardon me in advance, but I think I’ve just had a Sandra Lee moment with this dish. Wait, the parsley is fresh from the garden, does that count? Let’s look at the ingredients - shrimp (best to get frozen and defrost yourself, unless you can get fresh, because most of what you buy in the store is “previously frozen” anyway), artichoke hearts (frozen, I would rather eat fresh artichokes whole), peas (frozen, they’re good!), basil pesto (not in season, but I make mine in the summer and freeze it, add Parmesan back to it when I use it), and pasta (from a box, I guess you could get fresh or make it yourself), onion greens and garlic from the farmers market, and parsley (redemption).
A great weeknight pasta dish assuming your freezer is well stocked. 
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