Creamy Artichoke Pasta

• 1 pound dried linguine or spaghetti pasta ↔ Sustituir
• 2 (14-ounce) cans water-packed quartered artichoke hearts, drained ↔ Sustituir
• 3 tablespoons unsalted butter, divided ↔ Sustituir
• 1 medium shallot, finely diced (about 1/4 cup) ↔ Sustituir
• 3 cloves garlic, minced ↔ Sustituir
• 1 cup heavy cream ↔ Sustituir
• 2 ounces Parmesan cheese, finely grated (1/2 cup), plus more for serving ↔ Sustituir
• Finely grated zest of 1 medium lemon (2 teaspoons), divided ↔ Sustituir
• 1 teaspoon Calabrian chili paste, or 1/4 teaspoon red pepper flakes (optional) ↔ Sustituir
• 3/4 teaspoon kosher salt, plus more as needed ↔ Sustituir
• 1 tablespoon plus 1 1/2 teaspoons freshly squeezed lemon juice (1/2 medium lemon), plus more as needed ↔ Sustituir
• 4 tablespoons finely chopped fresh parsley leaves, divided ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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