Shrimp and Artichoke Linguine

Bahan-bahan (6 porsi)

• 1 lb linguine (reserve 1 cup cooking liquid)
• 3 Tbsp olive oil
• 4 Tbsp unsalted butter
• 3 large or 4 medium garlic cloves (pressed or minced (about 1 1/2 Tbsp))
• 1 lb large shrimp (21-25 count, peeled and deveined)
• 1 tsp sea salt for shrimp
• 1/4 tsp black pepper (freshly ground)
• Two 15-oz cans artichoke hearts (not marinated, well drained and quartered)
• 1/4 cup fresh parsley (finely chopped)
• 1 tsp grated lemon zest
• 1/4 cup freshly squeezed lemon juice (from 2 small lemons)
• 1/2 cup freshly grated parmesan cheese to serve