Shrimp Scampi with Artichokes (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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:
1. 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.
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