shrimp scampi with artichokes
Shrimp Scampi with Artichokes
Divide among 4 plates, garnish with additional parsley, and serve.
Ingredients:
- 2 tablespoons olive oil
- 4 large cloves garlic, minced (about 4 teaspoons)
- 2 medium shallots, thinly sliced (about 1/3 cup)
- 1 1/4 pounds large shrimp (about 20), peeled and deveined
- 1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Related Recipes
Air Fryer Rotisserie Chicken
This air fryer rotisserie chicken is very moist, perfectly seasoned, and really easy to make.
Sheet Pan Honey Mustard Salmon & Vegetables
This sheet-pan honey-mustard salmon and vegetables is a fuss-free meal that’s healthy, flavorful and easy to prepare. The tangy-sweet honey-mustard glaze pairs beautifully with salmon, while the roasted vegetables provide the perfect balance of textures. Preheating the sheet pan before adding the vegetables helps the veggies get a jump-start on roasting. The hot surface starts searing the vegetables right away when they hit the pan, locking in flavor and ensuring they don’t steam.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.