Lemon Butter Pasta with Artichokes and Capers

INGREDIENTS

8 oz

angel hair (capellini) or spaghetti pasta

8 oz

quartered artichoke hearts, frozen, canned or steamed till tender ((about 2 cups))

2 tbsp

extra virgin olive oil

6 tbsp

butter

1/4 cup

shallots, minced

3 tbsp

capers, rinsed

2 tsp

lemon zest

1/2 tsp

crushed red pepper, optional ((adds spice))

1/4 tsp

salt, or more to taste ((heaping))

5 tbsp

lemon juice, or more to taste

3 tbsp

chopped parsley, divided