1 12ozfrozen packagethawed or can of artichoke hearts
2cups/8 oz. cherry tomatoeshalved
1Tbsp./½ oz. lemon juice
¼cup/ ¼ oz. Parmigianofinely grated
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
Heat a sauté pan over medium heat. Add the olive oil and shrimp. Cook, stirring until the shrimp are mostly pink with some grey remaining.
Add the garlic and continue to cook until aromatic and starting to brown. Stir in the pepper flakes, tarragon, artichoke hearts and cherry tomatoes. Continue to cook to heat through. Toss with the linguine.
Taste and adjust seasoning with salt and pepper. Drizzle with lemon juice. Divide between 4 bowls. Sprinkle with Parmigiano.