• ¾ C Pourable LALA^® Crema
• 1 ½ C LALA^® UHT Whole Milk
• 12 oz package bucatini or linguini
• 6 tbsp butter, divided
• 1 lb raw extra-large shrimp, peeled and deveined (26-30 size)
• 1 can (14 oz.) quartered artichoke hearts, drained
• 4 cloves garlic, chopped
• 2 tbsp flour
• 1 tsp salt
• ½ tsp pepper
• Zest of 1 lemon
• 2 tbsp lemon juice
• 3 tbsp chopped fresh parsley
• Grated parmesan cheese, to serve

Cook the pasta according to package directions, then drain and set aside.

In a large skillet over medium-high heat, melt 2 tbsp of the butter. Add the shrimp and artichokes and stir to coat. Continue to cook, stirring occasionally, until the shrimp are just opaque, but not rubbery. Set the shrimp and artichokes aside as you make the sauce.

In a large dutch oven or saucepan, melt the remaining 4 tbsp butter over medium heat.

Add the chopped garlic and cook until fragrant and softened, 1-2 minutes.

Sprinkle the flour into the pot and stir to combine. Let cook for 1 minute.

Whisk in the milk and Pourable LALA^® Crema. Continue to cook, whisking often, until the sauce simmers and begins to thicken.

Stir in the salt, pepper, lemon zest, lemon juice, and fresh parsley.

Taste and adjust seasoning.

Add the pasta, shrimp, and artichokes to the hot sauce. Toss to coat everything with sauce.

Serve immediately with fresh grated parmesan to taste.