Shrimp Scampi With Artichokes

photo by Lakerdog2


- Ready In:
- 21mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 1⁄4 lbs large shrimp, peeled and deveined (about 20)
- 4 large garlic cloves, minced (about 4 teaspoons)
- 2 medium shallots, thinly sliced (about 1/3 cup)
- 1 (11 ounce) package frozen artichoke hearts, thawed and chopped
- 1⁄3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley, extra for garnish
- salt & fresh ground pepper, to taste
- 5 tablespoons butter
- 1 tablespoon parmigiano-reggiano cheese (grated) (optional)
- 1 pinch red pepper flakes (optional)
directions
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
- Sauté shrimp, turning over once, until just cooked through, about 2 minutes
- Transfer with a slotted spoon to a large bowl.
- Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned.
- Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute.
- Add butter to skillet, stirring until melted, and stir in shrimp.
- Remove skillet from heat.
- Divide among 4 plates.
- Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.
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Reviews
-
This was excellent! I LOVE artichoke hearts and I really love shrimp, so when I saw this recipe, I knew I would enjoy it. Made a few changes based on what I had on-hand...used canned artichoke hearts, only one tablespoon of butter, and jumbo prawns. I served it over penne pasta, and it was wonderful!! My six year old devoured this as well. Thanks for a great recipe!
RECIPE SUBMITTED BY
Hello, Everyone!
My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it.
For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks.
My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry.
It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion.
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