Shrimp Scampi with Artichokes
Elevate your dinner table with this vibrant, flavor-packed Shrimp Scampi with Artichokes! This quick and easy recipe combines tender shrimp, briny artichoke hearts, and a zesty garlic-butter sauce infused with a touch of lemon and optional white wine for a restaurant-quality dish at home. Tossed with al dente pasta, spicy red pepper flakes, and fresh parsley, this one-pan wonder is as elegant as it is simple, requiring just 30 minutes from start to finish. Perfect for weeknight dinners or special occasions, serve it with a sprinkle of Parmesan cheese for an extra indulgent touch. Try this irresistible shrimp scampi recipe today and bring a fresh twist to your pasta night!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 cup Canned or jarred artichoke hearts, drained and quartered
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 3 tablespoons Lemon juice, freshly squeezed
- 0.5 cup Dry white wine (optional, can substitute chicken broth)
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 ounces Spaghetti or linguine
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter, allowing the butter to melt.
Add the minced garlic and red pepper flakes to the skillet, cooking for about 1 minute until fragrant, but not browned.
Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes per side, until the shrimp are pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the white wine (or chicken broth) and lemon juice. Stir, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes to reduce slightly.
Add the remaining 2 tablespoons of butter to the skillet along with the quartered artichoke hearts. Stir gently to coat the artichokes in the sauce and heat through for 2 minutes.
Return the cooked shrimp to the skillet. Toss to combine with the artichokes and sauce.
Add the cooked pasta to the skillet, along with the reserved pasta water, one tablespoon at a time, to loosen the sauce as needed. Toss everything together to coat the pasta evenly in the sauce.
Stir in the chopped parsley and adjust seasoning with additional salt or pepper, if needed.
Divide the pasta among plates or bowls. Sprinkle each serving with Parmesan cheese, if desired, and serve immediately. Enjoy your Shrimp Scampi with Artichokes!
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 3349 mg | 146% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 6.9 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1112 mg | 86% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2078 mg | 44% | |
*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.
