3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves pressed or minced (about 1 1/2 Tbsp)
1 lb large shrimp 21-25 count, peeled and de-veined
1 tsp sea salt for shrimp
1/4 tsp black pepper freshly ground
Two 15-oz cans artichoke hearts not marinated, well drained and quartered
1/4 cup fresh parsley finely chopped
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice from 2 small lemons
1/2 cup freshly grated Parmesan cheese to serve
Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with paper towels. Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse). Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent. Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice. Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).