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Shrimp and Artichoke Scampi

Shrimp and Artichoke Scampi 3/26/17 (WLUK)


2 tablespoons olive oil

4 large cloves garlic

1 pound medium to large shrimp, peeled and deveined

1 can (14 ounces) quartered artichoke hearts, drained

1 to 2 tablespoons capers (optional)

1/3 cup dry white wine (or chicken stock)

2 tablespoons fresh lemon juice

2 to 3 tablespoons butter

2 teaspoons lemon zest

2 tablespoons chopped Italian parsley

1/2 teaspoon salt

Pinch of red pepper flakes

Shredded or grated parmesan cheese (optional)

Hot, cooked pasta (we like it best with spaghetti or fettucini)


Heat the oil in a large skillet over medium heat. Add garlic. Cook for 30 seconds. Add shrimp. Season shrimp with salt and red pepper flakes. Add artichoke hearts, capers, wine and lemon juice and cook until the shrimp turn pink, about 3 to 4 minutes. Stir in the butter, lemon zest and 2 tablespoons of parsley. Spoon the shrimp and the extra sauce over hot cooked pasta. Serve with a Parmesan cheese on top if you want to. (I usually do!)

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