Ingredients:2 tablespoons olive oil4 large cloves garlic1 pound medium to large shrimp, peeled and deveined1 can (14 ounces) quartered artichoke hearts, drained1 to 2 tablespoons capers (optional)1/3 cup dry white wine (or chicken stock)2 tablespoons fresh lemon juice2 to 3 tablespoons butter2 teaspoons lemon zest2 tablespoons chopped Italian parsley1/2 teaspoon saltPinch of red pepper flakesShredded or grated parmesan cheese (optional)Hot, cooked pasta (we like it best with spaghetti or fettucini)Directions:Heat the oil in a large skillet over medium heat. Add garlic. Cook for 30 seconds. Add shrimp. Season shrimp with salt and red pepper flakes. Add artichoke hearts, capers, wine and lemon juice and cook until the shrimp turn pink, about 3 to 4 minutes. Stir in the butter, lemon zest and 2 tablespoons of parsley. Spoon the shrimp and the extra sauce over hot cooked pasta. Serve with a Parmesan cheese on top if you want to.
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