Cook linguine according to package directions.

While linguine cooks, heat olive oil and butter in a large saucepan over medium heat.

Add chopped red pepper, minced garlic, and chopped green onion to the saucepan.

Saute vegetables until crisp-tender, about 5-7 minutes.

Add shrimp to the saucepan and saute until pink, about 3-5 minutes.

Stir in chopped artichoke hearts, white wine (or chicken broth), lemon juice, salt, and Creole seasoning.

Heat through, stirring occasionally, until sauce is slightly thickened, about 2-3 minutes.

Drain cooked linguine.

Serve shrimp mixture over drained linguine immediately.