Linguine with Shrimp and Artichokes


1 14 oz of canned artichoke bottoms, rinsed, chopped into ¼ inch slices
1 lb of shrimp, peeled and deveined
½ teaspoon of salt
½ teaspoon of freshly ground pepper
4 tablespoons of quality olive oil
1 medium yellow onion, chopped
6 garlic cloves, chopped
2 teaspoons of grated lemon zest
⅛ teaspoon of red pepper flakes (or more, to taste)
1 cup of white wine
1 cup of chicken stock
2 tablespoons of freshly squeezed lemon juice
½ cup of sun dried tomatoes, in oil, roughly chopped
2 tablespoons of fresh chopped Italian parsley, chopped
1 fresh diced tomato

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See on Scoop.itThe Man With The Golden Tongs


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