Artichoke, Broccoli & Shrimp Ziti in a Lemon Butter Sauce, topped with what I like to call the crown jewel of any dish: a crispy garlic Parm and breadcrumb topping. Well, it's actually my sneaky way of making you eat your greens without making a face.

First things first, lemon butter sauce. If you haven't tried it, where have you been? Under a rock? This sauce could make even cardboard taste gourmet. I chuck in a boatload of garlic because, let's face it, vampires are overrated and so is the concept of too much garlic. Parmesan cheese is also a must because cheese makes the world go round. Oh, and for those of you flexing your muscles, feel free to throw in some chicken for that extra protein kick. Trust me, your biceps will thank you later.

Preheat your oven to 400 degrees because we're about to turn up the heat. Cook your ziti (or whatever pasta you fancy - no pasta discrimination here), and after draining it, treat it to a nice little evoo (extra virgin olive oil) spa treatment. Then, in a skillet large enough to make you question your life choices, sauté garlic and broccoli like it's a Friday night and they're about to hit the town. Throw in artichokes, because why not? And butter, because butter makes everything better. Thaw your shrimp, bid farewell to their tails, and invite them to the party in the skillet. Squeeze a lemon over them like you're giving them a citrusy pep talk, and then bam! Add all the seasonings, including an ungodly amount of garlic powder, because we're not here to play games. After making sure the shrimp are pretty in pink and fully cooked, introduce them to the pasta. It's a match made in heaven.

Finally, transfer this concoction to a dish that screams "I mean business," top it off with the breadcrumb and Parmesan mix, and let it bake. After a brief stint under the broiler, it's ready to make your taste buds sing. And there you have it, a dish that's so good, it'll make you want to slap your grandma (but please, don't). Enjoy, my fellow foodies!