Sauteed Shrimp With Artichokes and Mushrooms

ATK: "Simple Weeknight Favorites"

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  lbs shrimp, peeled and deveined and tails removed
•  salt
•  pepper
• 1⁄4 cup olive oil
• 3  garlic cloves, mined
• 1⁄2 teaspoon red pepper flakes
• 10  ounces cremini mushrooms, timmed and quartered
• 9  ounces frozen artichoke hearts, thawed
• 1⁄2 cup dry white wine
• 3  tablespoons unsalted butter, cut into 3 pieces
• 2  tablespoons fresh parsley, minced
• 4  cups cooked rice

Directions

1. 1. Pat shrimp dry with pape towels and season with salt and pepper. Combine shrimp, 1 T. oil, garlic and pepper flakes in medium bowl. Cover and refrigerate for 15 minutes.
2. 2. Meanwhile, heat 1 T. oil in 12-inch nonstick skillet over medium high heat until shimmering. Add mushrooms and cook until browned, 6-8 minutes. Add artichokes and cook until ightly browned, about 3 minutes. Thransfer vegetables to medium bowl and tent loosely with aluminum foil.
3. 3. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook, without moving, until spotty brown on first side, about 1 minute. Transfer shrimp to a bowl with begetables. Repeat with remaining 1 T. oil and reminaing shrimp. Add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. Whish in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. Serve over rice.