Shrimp and Artichoke Linguine

Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!

Serving: 6 (as a main course)

Ingredients

• 1 lb linguine (reserve 1 cup cooking liquid)

• 3 Tbsp olive oil

• 4 Tbsp unsalted butter

• 3 large or 4 medium garlic cloves, pressed or minced (about 1½ Tbsp)

• 1 lb large shrimp (21-25 count), peeled and deveined

• 1 tsp sea salt for shrimp

• ¼ tsp black pepper, freshly ground

• Two 15-oz cans artichoke hearts (not marinated), well drained and quartered

• ¼ cup fresh parsley, finely chopped

• 1 tsp grated lemon zest

• ¼ cup freshly squeezed lemon juice (from 2 small lemons)

• ½ cup freshly grated parmesan cheese to serve

Instructions

1. Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.

2. 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).

3. 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 ¼ tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.

4. Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in ¼ cup chopped parsley, 1 tsp lemon zest, and ¼ cup lemon juice.

5. 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 ½ cup pasta liquid).

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