Pat shrimp dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly toss shrimp with 2 tablespoons flour to coat evenly and shake off excess.

Sear shrimp

In a large skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add half the shrimp in a single layer and cook 1 to 1 1/2 minutes per side until pink and just cooked through. Transfer to a plate and repeat with remaining 1 tablespoon olive oil and remaining shrimp. Set shrimp aside.

Sauté aromatics and artichokes

Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet. When melted, add minced garlic and 1/2 teaspoon crushed red pepper flakes. Sauté 30–45 seconds until fragrant (do not let garlic brown). Add 1 cup quartered marinated artichoke hearts and sauté 2–3 minutes, stirring, until warmed and beginning to brown at edges.

Deglaze

Pour in 1/2 cup dry white wine (or chicken broth) and 1 tablespoon fresh lemon juice to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer 1–2 minutes to reduce slightly.

Make sauce

Reduce heat to medium-low and stir in 1/2 cup heavy cream. Let the cream warm for 1 minute, then gradually whisk in 3/4 cup grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with up to 1/4 tsp additional salt and a pinch more black pepper if needed. If sauce becomes too thick, add 1–2 tablespoons water or broth to loosen.

Finish with shrimp

Return cooked shrimp to the skillet and toss gently to coat in the Parmesan-artichoke sauce. Warm for 1 minute to reheat shrimp without overcooking. Stir in remaining 1 tablespoon lemon juice and 2 tablespoons chopped parsley.

Serve

Transfer shrimp and sauce to a serving dish. Sprinkle with the additional 2 tablespoons grated Parmesan and a light pinch of crushed red pepper if desired. Serve immediately with crusty bread, over pasta, rice, or polenta.