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1
Rinse and drain artichokes, slice into 1/4 inch slices.
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2
Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
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3
In a large saute pan, heat olive oil over medium-high heat until sizzling.
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4
Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
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5
Remove the shrimp to a bowl with a slotted spoon.
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6
Brown the remaining shrimp and remove to bowl.
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7
Decrease heat to medium-low.
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8
In the same pan saute the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
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9
Add the wine and stir gently to dislodge any browned bits from bottom of pan.
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10
Cook until liquid is reduced by half.
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11
Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
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12
Bring to a boil, then simmer until slightly thickened, about 10 minutes.
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13
While sauce is cooking, Cook the pasta.
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14
Drain pasta and return to pot.
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15
Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
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16
Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
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17
Turn pasta out on to warm serving dish.
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18
Sprinkle with parsley and diced tomato, if desired, and serve.
