Shrimp and Artichoke Scampi


2 tablespoons olive oil

1 pound medium to large peeled shrimp

3 cloves garlic, minced


Pinch of red pepper flakes (optional)

1 can (14 ounces) quartered artichoke hearts,


2 tablespoons capers (optional)

1/3 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons cold butter

2 teaspoons lemon zest

1/4 cup chopped Italian parsley

1 pound hot cooked pasta

Shredded or grated Parmesan cheese (optional)


Heat the oil in a large skillet over medium heat. Add shrimp to skillet. Cook for a minute on each side. Add garlic and cook 30 seconds, stirring constantly. Season shrimp with a little salt and red pepper flakes. Add artichoke hearts, capers, wine, and lemon juice and bring to a simmer. Remove from heat. Whisk in the butter, lemon zest and parsley. Spoon the shrimp, artichokes, and sauce over hot cooked pasta. Serve with a little Parmesan cheese on top if you like.

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