Spicy Shrimp with Artichokes Capers and Lemon

Quick - sauté some shrimp and toss with angel hair pasta, and artichoke hearts.  A quick pleasure even on a weeknight.
1/2 lb angel hair pasta

2 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 clove garlic, minced
1 jalapeño pepper, minced, or 1/4 tsp red chili flakes

1/2 cup dry white wine

1/2 cup chicken broth
1 lb shrimp, peeled
1 cup marinated artichokes, drained and quartered
1 Tbsp capers
1 lemon, one half juiced and jested, other half cut into wedges

Bring 2 quarts of water to a boil in a pot and salt generously for the pasta. When boiling add the pasta and stir. Cook only just until al dente and then drain. Toss with a dash of olive oil and set aside, covered, to keep warm.

While the pasta is cooking, melt butter in the olive oil in a large skillet. Add the shallot and cook for about 2-3 minutes. Add the garlic and jalapeño pepper, and cook another 2 minutes. Add the wine and cook until reduced in half, about 5 minutes.

Now add the broth, shrimp, artichokes and capers and bring to a boil.

Immediately add the lemon juice and jest and remove from heat. Tip pasta into a serving dish and pour shrimp mixture over top. Serve with lemon wedges.

Serves 4.