Shrimp Artichoke Lemon Pasta

This SHRIMP ARTICHOKE LEMON PASTA by Suzan Najjar @ suzannajjar.com makes for an elegant dinner.
INGREDIENTS:
1 pound linguine
2/3 cup freshly grated Parmesan cheese
1/2 cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
1 tablespoon of grated lemon zest
¼ cup unsalted butter
1 ½ tablespoon minced garlic
1 pound large shrimp, peeled and deveined
1 teaspoon sea salt
freshly ground black pepper, to taste
2 (14 ounce) cans artichoke hearts in water, drained, patted dry, and quartered
1/4 cup minced fresh parsley
Preparation
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until al dente, 8 to 10 minutes. Drain, reserving 1 cup water.
Whisk Parmesan cheese, lemon juice, olive oil, and lemon zest together in a large bowl.
Melt butter in a skillet over medium heat. Cook garlic cloves in hot butter until fragrant, about 1 minute; add shrimp, season with salt and pepper, and sauté until the shrimp begins to turn pink, 1 to 2 minutes. Stir artichoke hearts with the shrimp; continue cooking until the artichoke hearts are warmed, 1 to 2 minutes more.
Toss the cooked pasta, the lemon sauce, and the shrimp-and-artichoke mixture together in a large mixing bowl. Add reserved pasta-boiling water ⅓ cup at a time and toss to reach your desired consistency.
Garnish with parsley to serve.
Hands: Lauren