shrimp and artichoke recipe

Written ByJenny Smyth Posted on
shrimp and artichoke recipe
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The Best shrimp and artichoke recipe

I first discovered the shrimp and artichoke recipe at a family gathering, where my aunt had prepared it for a large group of people. The combination of flavors and textures was immediately appealing to me, and I knew I had to have the recipe. My aunt was kind enough to share it with me, and I’ve been making it for my family ever since.

The dish is incredibly easy to prepare, yet it’s impressive enough to serve at any occasion. The key to this recipe is the balance of flavors, with the sweetness of the shrimp and artichokes complemented by the tanginess of the lemon and garlic. The dish is also relatively healthy, with shrimp being a good source of protein and artichokes providing fiber and vitamins.

I love serving this recipe at family gatherings because it’s easy to make in large quantities and everyone loves it. My kids are particularly fond of it, and they always ask for seconds. I’ve also found that this recipe works well for daily meals, as it’s quick to prepare and can be served with a variety of sides.

One of the best things about this recipe is that it’s versatile enough to be served at any time of year. In the summer, I like to serve it cold, with a side of crusty bread or salad. In the winter, I prefer to serve it hot, with a side of rice or pasta.

Either way, this recipe is a crowd-pleaser and always gets rave reviews.

Shrimp and Artichoke Sauté

Shrimp and Artichoke Sauté

4.6 from 970 votes

A quick and elegant skillet dish featuring succulent shrimp and tender artichoke hearts in a garlicky white wine sauce. Perfect for a weeknight dinner or a special occasion, it comes together in under 30 minutes.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Shrimp and Artichokes

1 lb large shrimp, peeled and deveined
1 can (14 oz) artichoke hearts, drained and quartered
3 cloves garlic, minced
1/4 cup dry white wine
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

👨‍🍳Directions

1Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Add the shrimp in a single layer and cook for 2 minutes without stirring, until the bottoms are golden brown.
4Flip each shrimp and cook for another 1 to 2 minutes until pink and opaque throughout, then transfer to a plate.
5Reduce heat to medium and add butter to the skillet.
6Once melted, add the artichoke hearts and cook for 3 minutes, stirring occasionally, until lightly browned and heated through.
7Add the minced garlic and sauté for 30 seconds until fragrant.
8Pour in the white wine and chicken broth, scraping up any browned bits from the pan bottom.
9Let the liquid simmer for 2 minutes until reduced by half.
10Return the shrimp to the skillet, add lemon juice and parsley, and toss everything together for 1 minute until the shrimp is warmed through.
11Taste and adjust seasoning with salt and pepper if needed.
12Serve immediately over rice, pasta, or with crusty bread to soak up the sauce.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 220mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 1g🥩Protein: 28g

📝Notes

For a gluten-free option, serve with rice or quinoa. You can substitute frozen artichoke hearts if canned are not available; thaw and pat dry before using.

Watch Video Of How Shrimp and Artichoke Sauté Works

This shrimp and artichoke recipe is always a good idea for any occasion because it is quick, healthy, and feels special. It works well for family gatherings since everyone seems to love the combination of flavors.

I recommend storing leftovers in the fridge and reheating them gently in a pan with a little broth. For serving, try it over rice or with a side of roasted asparagus to round out the meal.

It is one of those dishes that always gets compliments, and I am sure it will become a favorite in your home too.

❓ Frequently Asked Questions About Shrimp and Artichoke Sauté

Q: What type of shrimp should I use for this recipe?

A: For this recipe, you can use any type of shrimp you like, but frozen shrimp work best because they are cheaper and easier to find than fresh ones.

Q: Can I substitute artichokes with other vegetables?

A: Yes, you can substitute artichokes with other vegetables such as asparagus or bell peppers if you prefer.

Q: How long do I need to cook the shrimp?

A: You should cook the shrimp until they are pink and slightly firm to the touch.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by cooking the shrimp and artichokes separately and then assembling everything together just before serving.

Q: What is the best way to store leftover shrimp and artichoke mixture?

A: You should store leftover shrimp and artichoke mixture in an airtight container in the refrigerator for up to three days.

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