Whisk together the water and lobster base then reserve.
Warm olive oil in a saucepan over medium high heat. Add garlic, onion, salt, and ground black pepper stirring for 1-2 minutes.
Pour in the lobster stock and simmer for 10-15 minutes. Add shrimp and artichoke to the saucepan and cook until tender for about 3 -4 minutes.
Flash the pasta in boiling water to warm. Remove pasta with a spider strainer and place into warm pasta bowls. Ladle three ounces of the lobster broth over the pasta.
Arrange a portion of the shrimp and artichoke on top followed by a sprinkle of basil, parsley and parmesan cheese then serve.
Ingredients
1 lb. Piancone Epicureo® Artisan Fusilli Al Feretto Pasta, cooked
1 lb. Bay Winds® Shrimp, White 21-25 Count, peeled and deveined, tail off
1 qt. water
4 tbsp. Ridgecrest® lobster base
12 ea. Roma® Artichokes Roman-Style, stems cut into quarters
