1/2 lb linguini, cooked according to package instructions
2 tablespoons butter
1 tablestpoon olive oil
1/8 cup onion, minced
2 cloves garlic, minced
1/2 lb frozen pre-cooked shrimp, peeled and deveined
3 tablespoons balsamic vinegar
6 oz frozen artichoke hearts
1/3 cup thinly sliced sun-dried tomatoes
1/4 tsp fresh black pepper
1/4 tsp sea salt
1 large lemon
1 tablespoon dried parsley
grated parmesan cheese for serving
Measure the frozen shrimp and set aside to thaw while you prepare the remaining ingredients. To speed thawing, you can rinse in warm water. Juice half of the lemon, reserving the other half to garnish the plate. Prepare the pasta according to package instructions so it's ready when you need it. Add the butter and olive oil to a large sauté or cast iron pan over medium heat. When butter has melted, swirl to combine with the oil. Add the onions and sauté over medium heat for 3 minutes. Then, add the garlic and sauté for another 1-2 minutes, or until the garlic becomes fragrant and the shallots are tender and translucent. Add the shrimp, salt, and pepper. Stir to combine, and cook for 3 minutes over medium-high heat. Add the balsamic vinegar and cook for another 2-3 minutes. Next, add the artichoke hearts and sun-dried tomatoes to the shrimp mixture in the pan. Cook until heated through and then stir in the lemon juice and half of the parsley. Mix in the hot pasta and add any extra salt, pepper, or parsley to taste. Serve topped with parmesan cheese and a wedge of lemon.
