Shrimp and Artichoke Casserole
Bring coastal elegance to your table with this creamy Shrimp and Artichoke Casserole, a harmonious blend of tender shrimp, tangy artichoke hearts, and a rich, cheesy sauce that’s topped with golden panko breadcrumbs. Perfect for weeknight dinners or entertaining guests, this savory baked dish combines layers of flavor with freshly minced garlic, sharp cheddar, Parmesan cheese, and a hint of lemon juice for brightness. The base of the casserole is elevated by a velvety roux made with milk and chicken broth, while the crispy breadcrumb topping adds satisfying texture. Ready in under an hour and ideal for serving a crowd, this easy seafood casserole is finished with fresh parsley for a pop of color and freshness. Whether you’re craving comfort food or a fancy main course, this shrimp and artichoke recipe delivers big on flavor while keeping prep simple.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 can (14 oz) canned artichoke hearts, drained and quartered
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup chicken broth
- 0.75 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.75 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the flour into the skillet and whisk continuously for 1-2 minutes to create a roux. Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps, and cook until the sauce thickens, about 3-4 minutes.
Reduce heat to low and stir in Parmesan cheese, cheddar cheese, lemon juice, thyme, salt, and pepper. Mix until the cheeses are melted and the sauce is smooth.
Add the cooked shrimp and artichoke hearts to the sauce, stirring gently to combine. Transfer the mixture to the prepared casserole dish.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let the casserole cool for 5 minutes. Sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 414 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 551 mg | 12% | |
*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.
