Mushroom Artichoke Shrimp Scampi
Elevate your weeknight dinner game with this luxurious Mushroom Artichoke Shrimp Scampi! This quick and easy recipe combines tender shrimp, earthy mushrooms, and tangy artichoke hearts in a buttery, garlicky white wine sauce. Tossed with al dente pasta and finished with a bright squeeze of lemon, a sprinkle of parsley, and the optional indulgence of grated Parmesan, this dish is as comforting as it is elegant. Perfect for seafood lovers, this 35-minute meal is brimming with bold, fresh flavors that will transport your taste buds to a gourmet bistro. Whether you serve it for a special occasion or a cozy weekday treat, this shrimp scampi is sure to impress!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz mushrooms, sliced (button, cremini, or your choice)
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup white wine (dry, such as Sauvignon Blanc)
- 0.5 cup chicken or seafood stock
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp parsley, chopped
- 0.5 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 12 oz linguine or pasta of choice
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook linguine or your choice of pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Pat the shrimp dry with paper towels and season with a pinch of salt and pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, melt 4 tablespoons of butter over medium heat. Add the mushrooms and sauté for 4-5 minutes until softened and lightly browned.
Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
Pour in the white wine and chicken or seafood stock, scraping any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it reduce by half, about 3-4 minutes.
Add the artichoke hearts, cooked shrimp, and lemon juice to the skillet. Stir to combine and cook for 2-3 minutes to heat through.
Toss the cooked pasta into the skillet, coating it in the sauce. If the mixture appears too thick, add a splash of the reserved pasta water to loosen the sauce.
Season with additional salt and black pepper to taste. Remove the skillet from heat and sprinkle the dish with chopped parsley.
Serve the Mushroom Artichoke Shrimp Scampi immediately, garnished with Parmesan cheese if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
