Cook the pasta according to the package instructions. I typically cook pasta noodles 1 to 2 minutes less than the time recommended in order to keep them al dente. Once the noodles are cooked, drain them into a colander and immediately rinse them with cool water. 

Heat the avocado oil in a large skillet over medium-high. Add the peeled shrimp in a single layer, sprinkle with paprika, and cook for 2 to 3 minutes per side. Transfer the shrimp to a plate.

Add the rest of the ingredients for the sauce to the skillet (coconut milk, garlic, lemon zest, lemon juice, sun-dried tomatoes, artichoke hearts, capers, sea salt, and black pepper) and bring to a full boil.

Transfer the cooked pasta noodles and shrimp to the skillet with the sauce and toss everything together until the noodles are coated with sauce.

Taste the pasta for flavor and add sea salt and/or lemon zest or juice to taste.

Serve with fresh parsley and basil and enjoy!