Ingredients

The following ingredients have 3 Servings
  • 1/2 pound Linguini, cooked according to package instructions
  • 2 tablespoon Butter
  • 1 tablespoons Extra Virgin Olive Oil, plus more for drizzling
  • 2 Shallots, finely diced
  • 3 cloves Garlic, minced
  • 1/2 pound frozen pre-cooked Shrimp, peeled and deveined
  • 5 tablespoons Dry White Wine
  • 6 ounces frozen Artichoke Hears, thawed (or canned)
  • 1/3 cup thinly sliced Sun-Dried Tomatoes
  • /4 teaspoon fresh Black Pepper
  • 1/4 teaspoon Sea Salt plus more to taste if desired
  • One large Lemon
  • 1/4 cup finely chopped Flat Leaf Parsley
  • 1/4 cup Grated Fresh Parmesan

Instruction

  • Set shrimp aside in a bowl to thaw while you prepare all of the ingredients. To speed thawing you can rinse in warm water.
  • Juice half of the lemon, reserving the other half to garnish the plate.
  • Prepare the pasta according to package instructions so it is ready when you need it.
  • Measure the butter and olive oil into a large saute or cast iron pan over medium heat.
  • When butter has melted, swirl to combine with the oil.
  • Add the shallots to the pan and saute over medium heat for 3 minutes.
  • Then, add the garlic and saute for another 1-2 minutes or until the garlic becomes fragrant and the shallots are tender and translucent.
  • Next, add the shrimp, salt, and pepper.
  • Stir to combine and cook for 3-5 minutes over medium-high heat. Add the wine and cook for another 2-3 minutes.
  • Stir the artichoke hearts sun-dried tomatoes into the shrimp mixture.
  • Cook until heated through. Stir in the lemon juice and half of the parsley.
  • Add the hot pasta to the pan, stir until evenly distributed.
  • Taste for seasonings and adjust salt and pepper if desired. Sprinkle with the remaining parsley.
  • Serve topped freshly grated Parmesan cheese and a wedge of lemon.