Spaghetti with Shrimp and Artichokes

• 1 jar marinated artichoke quarters, rinsed and drained

• 4 tablespoons olive oil

• 1 1/2 lbs. large shrimp peeled and deveined (8-12 per pound)

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 3 garlic cloves, thickly sliced

• Zest of 1 lemon, grated

• 1/8 teaspoon red pepper flakes

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons capers

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1/2 cup white wine

• 1/2 cup chicken stock

• 1 lb. linguine, spaghetti, or spaghettini

• 1/4 cup chopped parsley for garnish

  Pat the shrimp dry and toss with salt and pepper. Heat the olive oil in a large sauté pan over medium high heat until sizzling. Quickly brown half of the shrimp on both sides, about 1 minute. Scoop the shrimp out with a slotted spoon and repeat with the remaining shrimp. Turn the heat down to medium-low and, in the same pan, sauté the artichoke slices, garlic, lemon zest and red pepper flakes until the artichokes for 5 minutes.

  Add white wine and stir gently to dislodge any flavorful brown bits from the bottom of the pan. Reduce the wine by half. Add the stock, the lemon juice, capers, salt and pepper. Bring the sauce to a boil and simmer until slightly thickened,10 minutes. Return the shrimp to the sauce to just warm through no more than 2-3 minutes .

  While the sauce is simmering cook the pasta according to the directions on the package.Drain reserving 1/2 cup of the pasta water. Pour the sauce over the pasta with 1/4 cup of the pasta water and simmer over low heat , stirring constantly, until the pasta is well coated, about 2 minutes. Add more water if the sauce is too thin.

  Turn the hot pasta out onto a warm serving dish and sprinkle with reserved parsley and diced tomato. Serve immediately.