Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta and set it aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the peeled and deveined shrimp to the skillet. Season with sea salt and freshly ground black pepper. Cook for about 3-4 minutes, flipping halfway through, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the quartered artichoke hearts. Sauté for about 3-4 minutes until they are heated through and slightly golden.
Return the shrimp to the skillet with the artichokes. Pour in the reserved pasta cooking liquid, lemon juice, and lemon zest. Stir to combine, then add the cooked linguine. Toss everything together to coat the pasta in the sauce.
Toss in the finely chopped parsley. Adjust seasoning with additional salt and pepper to taste. If you’d like a creamier texture, you can add more of the reserved pasta cooking liquid.
Serve the Shrimp and Artichoke Linguine hot, topped with freshly grated parmesan cheese. Garnish with additional parsley if desired. Enjoy your delicious meal!
