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SERVES:
4

INGREDIENTS:

1 pound linguine

16 - 20 large raw peeled shrimp

one 15-ounce can artichoke hearts (see hints below)
approx. 3/4 -1 cup all-purpose flour
2- 3 large eggs beaten

5 Tbs butter for cooking artichoke hearts
2 Tbs butter for cooking shrimp

approx. 1/3 - 1/2 cup chopped roasted red peppers
approx. 1/3 cup rough chopped fresh parsley

3/4 - 1 cup dry white wine
juice of 1/2 lemon

grated parmesan cheese for garnish

PROCEDURE:

Get a large pot of water going for the linguine.

Drain one 15-ounce can of whole artichoke hearts, cut them into quarters and dredge them first in all-purpose flour and then in 3 large beaten eggs.

Melt 5 Tbs unsalted butter in a large heavy bottomed pan on medium high heat and carefully add the artichoke hearts, discarding any remaining egg that isn't sticking to the artichokes.

Cook the artichokes on the first side until they're lightly browned and continue to cook them until they're lightly browned all around.

At that point add them to a large clean plate and, once the pasta water comes to a boil, add the one pound of linguine and get that going.

The pasta will take around 10 minutes to cook and, at some point, you'll need to drain and thinly slice the jarred roasted red peppers and also rough chop the fresh parsley.

Once the pasta is about halfway done, add 2 more Tbs butter to the pan and add the salt and pepper seasoned raw peeled shrimp and get those going on medium high heat.

Toss those around and, once they're about half cooked, add 3/4 - 1 cup of dry white wine and the juice of 1/2 lemon, add the artichokes back to the pan, add the roasted red peppers and parsley and continue to cook it until the shrimp are cooked through and turn the heat off.

Drain the pasta when it's done and serve it up with the shrimp and artichokes over the top and grated parmesan cheese to finish.

HINTS:

I used whole artichoke hearts and cut them into quarters but you can buy already quartered artichoke hearts instead.