Shrimp Artichokes and Pasta

INGREDIENTS

Serves 4 to 6 people

• 1 pound of angel hair pasta
• 1 bunch of long green onions, chopped
• 2 cloves of garlic, chopped
• 2 tbls of extra virgin olive oil
• 1 Tbls of butter
• 1 lb of jumbo shrimp, peeled and deveined
• 1 jar of artichoke hearts packed in water, rinsed and dried
• 1/2 cup of white wine
• 1 lemon, juiced
• 1 Tbls lemon zest
• 1/2 tsp of salt
• 1 tsp of fresh ground black pepper
• 1/4 cup of fresh flat leaf Italian parsley

PREPARATION

1. Cook the pasta in 6 quarts of boiling salted water until al dente. Around 10 minutes.
2. While the pasta is cooking, sauté the onions and garlic in the olive oil for 2 minutes.
3. Stir in the shrimp and artichokes and cook 3 to 4 minutes.
4. Add the wine, lemon juice and lemon zest.
5. Season with salt and pepper.
6. Bring the liquid to a boil.
7. Reduce the heat and simmer for around 5 minutes.
8. Drain and plate the linguini.
9. Toss the pasta with the artichoke mixture and parsley.