Shrimp Limone

1/2 lb-1 lb of angel hair pasta (depends on the pasta to veggies ratio you want and how saucy you'd like the dish, too!)
3 T. butter
juice of two lemons
1 t. lemon zest, finely chopped
1 cup heavy cream
salt
black pepper, freshly ground
1 cup Parmesan cheese, freshly grated
2 cans artichoke hearts, cut into pieces
1 carton sliced mushrooms
2 tomatoes, seeded and diced
2-3 cloves garlic, minced
1 lb. cooked shrimp

Cook pasta. Sauté veggies in olive oil. Put butter, lemon juice, and lemon zest in a skillet over a medium-high heat. After the butter has melted, let the mixture bubble for 30 seconds. Do not let the butter brown. Pour in the cream. Season with salt and pepper. Cook, stirring frequently, until the sauce is reduced by half. Remove from the heat. After the pasta is cooked, drain and pour into the skillet. Return the skillet to a medium heat and toss the pasta with the sauce. Add the veggies, shrimp and grated cheese and toss. Serve immediately.