In a blender, put the milk, roasted red peppers, basil, oregano, crushed red peppers, salt, pepper, tomato paste, tahini and garlic. Blend until the sauce is smooth. Taste and adjust seasonings and set aside.

In a large pot or skillet, heat 2 Tablespoons olive oil over medium heat. Add the onion and garlic in and sauté for 2 minutes. Add the broth and pasta and bring to a boil over high heat. Turn the heat down to medium and simmer, stirring frequently and cook for 8 minutes until pasta is done.

Add the shrimp and a dash of salt and pepper and cook until the shrimp turns pink, about 4-5 minutes. Add the olives, tomatoes, spinach and artichokes and cook until the spinach is wilted (you will want to use your spoon to mix the spinach with the pasta dish as it wilts).

Slowly pour in the roasted red pepper sauce and simmer for 2-3 minutes until the sauce is well mixed in. Garnish with fresh parsley, crushed red pepper and the cheese of your choice.