250gsquid ink pastaor other pasta such as spaghetti, linguine, fettuccine
2tbspolive oil
1/2cupbutter
3clovesgarlicminced
1shallotsliced
1/3cupdry white wine
1lemonjuiced
1/8teaspoonred pepper flakes
Freshly ground salt and pepper to taste
1lblarge shrimppeeled, deveined and tails removed
1cupmarinated artichoke heartsdrained and chopped
1/2cupchopped fresh basil
Fresh grated Parmesan cheesefor serving
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain.
In a large skillet over medium-high heat, add the oil and melt the butter. Add the garlic and shallots and cook, stirring occasionally, until fragrant, about 1 minute. Add the white wine, lemon juice, red pepper flakes, and season to taste with salt and pepper. Bring to a simmer.
Add the shrimp and artichokes and cook, stirring occasionally, until the shrimp are just pink, 2 to 4 minutes. Stir in the basil.
Toss with cooked pasta and serve immediately, topped with Parmesan cheese.