10-12 thawed shrimp per person (run under cold water until thawed)
1 can artichoke hearts cut in half
5-6 cloves minced garlic
splash lemon juice
sherry or white wine
pecorino romano cheese
half and half
Boil your water for the pasta.
Saute mushroom in heated oil and a little melted butter. Don't season with salt and pepper until after the mushrooms are browned. Add minced garlic just until you can smell it. Add drained artichoke hearts, some chicken broth (maybe 1/4 cup) some sherry or white wine (about 1/4 cup), splash of lemon juice, and a handful of pecorino romano cheese.
Let the flavors come together and turn heat to low. Add some half-and-half about 1/4 to 1/2 cup. Taste the sauce and see if it needs more chicken broth or salt. Sprinkle some parsley flakes and thicken with wondra flour. Just add a little at a time and stir until thickened.
Add two slices of provolone cheese, that has been cut into little pieces. Cover until melted. Add the shrimp just before serving and heat thoroughly.
Drain pasta and pour your sauce over the pasta. Enjoy!