Cook the pasta according to the package directions.
Reserve ½ cup of the cooking water.
Drain the pasta and return it to the pot with 2 tbs of butter.
Toss and cover off the heat.
Put it all together
Heat 1 tbs of olive oil in the skillet over medium-high heat.
Add onions, shrimp, salt, black pepper and cook, stirring frequently, until shrimp are opaque throughout and onions are tender, 4 to 6 minutes.
Add the artichoke hearts, roasted red pepper and 2 tbs of butter to the shrimp, sprinkle in parsley, oregano, paprika, basil and cook, gently stirring, until heated through, 1 to 2 minutes.
Add the shrimp/veggie mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes.
Serve hot with crusty bread on the side.
Recipe by All Kinds of Recipes at https://allkindsofrecipes.com/2014/05/shrimp-artichoke-linguine/