1 tablespoon olive oil
Half of a red pepper, cut into thin strips
4 tablespoons butter, divided
4 cloves chopped fresh garlic
1 lb uncooked, peeled shrimp
Salt and pepper
1 jar marinated artichoke hearts, drained
1/2 cup dry white wine
1/4 cup chopped Italian parsley
Hot cooked pasta
In a large skillet heat oil. Add red pepper and cook a minute. Add 2 tablespoons butter and garlic. Cook for 30 seconds. Add shrimp and cook for a minute or so until just starting to turn pink. Season with a little salt and pepper. Add artichoke hearts and wine. Cook for a few minutes. Zest the lemon and add about 2 teaspoons of zest to the skillet. Cut lemon in half. Take one half of the lemon and squeeze the fresh lemon juice into the pan. Cook another minute or two. Remove from heat and stir in remaining 2 tablespoons butter. Add parsley to the pan. Slice up the other half of the lemon. Serve shrimp and veggies with sauce over hot cooked pasta. Garnish plate with fresh lemon slices.
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