Shrimp Scampi With Sun-Dried Tomatoes, Artichokes and Proscuitto

Amazing flavor profile. Easy to make, about 30 minutes total, and the secret ingredient makes it restaurant quality. YUMMY

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb shrimp
• 3⁄4 cup sun-dried tomato
• 12  ounces artichoke hearts
• 2  ounces prosciutto
• 3  tablespoons shallots
• 3  garlic cloves
• 12  tablespoons butter
• 1⁄2 cup white wine
• 1⁄2 cup lemon juice
• 2  teaspoons dried tarragon
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon white pepper
• 1  teaspoon salt
• 1⁄2 teaspoon Dijon mustard

Directions

1. Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside.
2. Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.