Cook linguine in a large pot of salted water (2-3 minutes) or according to package instructions if using store bought.

Meanwhile, heat the olive oils in a large high side sauté pan over medium heat. Add garlic and heat for 30 seconds, until fragrant but not brown. Toss shrimp with spice rub, add them in a single layer and sauté 1-2 minutes per side, until opaque.

Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in basil, parsley lemon juice and zest. Add in reserved pasta liquid and toss with drained pasta and parmesan cheese.

Taste for seasoning and add additional spice blend if desired. Garnish with additional basil ribbons.