54
      Wednesday
      77 / 53
      Thursday
      81 / 56
      Friday
      77 / 63

      Shrimp and Artichoke Scampi

      shrimp and artichoke scampi
      shrimp and artichoke scampi

      Ingredients:

      2 tablespoons olive oil

      1 pound medium to large peeled shrimp

      3 cloves garlic, minced

      Salt

      Pinch of red pepper flakes (optional)

      1 can (14 ounces) quartered artichoke hearts,

      drained

      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)

      Directions:

      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.