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1
For the shrimp and artichokes: Preheat the oven to 450 degrees F.
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2
On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper.
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3
Roast until just cooked through, about 5 minutes.
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4
In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat.
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5
Add the artichokes and cook until seared and just browned, about 2 minutes.
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6
Add the garlic and cook until aromatic.
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7
Add the wine and cook until reduced slightly, 1 minute.
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8
Add the chicken stock and bring to a slow simmer.
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9
Cook until the artichokes are tender and the liquid is reduced by half.
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10
Season the mixture with salt and pepper.
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11
For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil.
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12
Boil the pasta until cooked, about 2 minutes (or according to package instructions).
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13
Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water.
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14
Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce.
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15
Remove from the heat and add the cheese and black pepper.
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16
Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste.
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17
Toss the pasta until the butter has emulsified.
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18
Plate and serve.
