Ingredients

8 Ounces linguine
4 Tablespoons unsalted butter
1 Tablespoon olive oil
1½ Pounds large shrimp, raw, shell-on or peeled, deveined
4 Cloves garlic, minced
1½ Cups cherry tomatoes, sliced in half
¼ Cup white wine
1 lemon, small, freshly squeezed
zest of ½ lemon
1 Tablespoon capers, drained
¼ Cup pitted Kalamata olives, chopped
¼ Cup marinated artichokes, quartered
½ Teaspoon salt
½ Teaspoon black pepper
¼ Teaspoon crushed red pepper flakes, plus more to taste
parsley, fresh chopped, optional garnish
½ Cup feta, crumbled

Directions

Bring a large pot of salted water to a boil and then cook the pasta according to package instructions, drain it and set aside.

Meanwhile, heat a large skillet over a medium heat. Add 1 tablespoon of the butter and the olive oil to the pan.

Add the shrimp and cook for 2 to 4 minutes, or until pink.

Add the garlic and tomatoes and cook for 2 minutes, stirring occasionally.

Pour in the white wine and deglaze the pan for 1 or 2 minutes.

Add the lemon zest, lemon juice, capers, olives, artichokes, salt, pepper, red pepper flakes, and remaining 3 tablespoons of butter.

Bring the mixture to a simmer and cook for 3 to 5 minutes.

Remove the pan from the heat and add the cooked pasta. Toss everything together until combined.

Serve right away, garnished with feta crumbles and chopped parsley if liked.