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      Shrimp and Artichoke Scampi

      shrimp and artichoke scampi
      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.