Shrimp with Artichokes
Elevate your weeknight dinner game with this vibrant and flavorful Shrimp with Artichokes recipe! Juicy, perfectly seared shrimp team up with tender artichoke hearts in a zesty, garlic-infused white wine and lemon sauce that’s both light and indulgent. This quick and easy recipe comes together in just 25 minutes, making it ideal for busy nights yet elegant enough for entertaining. A sprinkle of fresh parsley and optional red pepper flakes add a burst of freshness and customizable heat. Serve it over pasta, rice, or with crusty bread to soak up the delicious sauce—it’s a Mediterranean-inspired meal that’s as satisfying as it is simple. Perfect for shrimp lovers, artichoke enthusiasts, and fans of easy one-skillet dinners alike!
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Recipe Information
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 14 oz artichoke hearts (canned or frozen, thawed if frozen)
- 3 tbsp olive oil
- 3 pieces garlic cloves, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 0.25 cup dry white wine
- 0.25 cup chicken or vegetable stock
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Pat the shrimp dry with paper towels. Season shrimp with salt and black pepper, and set aside.
Drain and rinse the artichoke hearts if using canned. Cut them in half or quarters if they are large.
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 on each side or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds or until fragrant, taking care not to burn the garlic.
Add the artichoke hearts to the skillet and sauté for 3-4 minutes, stirring occasionally, until they are lightly golden.
Stir in the lemon zest, lemon juice, red pepper flakes (if using), and dry white wine. Let it simmer for 1-2 minutes, allowing the wine to reduce slightly.
Pour in the chicken or vegetable stock and return the shrimp to the skillet. Stir to combine and cook for an additional 2-3 minutes, just until everything is heated through.
Remove the skillet from the heat and stir in the fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra parsley if desired. This dish pairs beautifully with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 5.6 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 383 mg | 29% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2054 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.
