This buttery shrimp piccata with artichokes makes a delicious one-pan dinner that comes together in 25 minutes. The dish has a bit of heat from red pepper flakes and a nice sharpness from lemon juice and capers.
Recipe ingredients and notes:
- I recommend to check the outermost petals and the tops of the canned artichoke hearts. They can sometimes be tough and woody. If they are, remove the tough parts and discard.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
This is a completely hassle-free, one-pan dish that comes together quickly and easily.
Step 1. Melt butter, saute garlic and cook shrimp.
Step 2. Transfer shrimp to a bowl, add red pepper flakes, chicken broth, white wine and reduce.
Step 3. Add artichoke hearts, capers and butter.
Step 4. Stir in parsley, lemon juice and add shrimp back in.
How to serve it:
Serve this dish with pasta, rice or with toasted baguette slices.
How to store it:
Transfer any leftover piccata into an airtight container and store in the fridge.
More delicious shrimp main course recipes:
- Jerk Shrimp Pasta45 Minutes
- Shrimp and Sausage Pasta Red Sauce30 Minutes
- Shrimp and Chorizo Tacos20 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Shrimp Piccata with Artichokes
Equipment:
- measuring cups and spoons
- paper towels
- cast iron or non-stick pan
- knife and cutting board
- bowl
- garlic press (optional)
- citrus juicer
- kitchen tongs
- wooden spoon
Ingredients:
- 5 tablespoons unsalted butter, divided
- 2 large garlic cloves, peeled and minced or pressed through a garlic press
- ½ pound raw jumbo shrimp, thawed, peeled and deveined
- ½ cup chicken broth
- ½ cup dry white wine
- ½ teaspoon crushed red pepper flakes
- ¼ cup drained capers
- 8 canned small artichoke hearts* (one 14-ounce can), roughly chopped
- 1 tablespoon finely chopped fresh parsley (you need about 4 sprigs (6-inch length) for that)
- 1 teaspoon lemon juice
Instructions:
- Pat the shrimp dry with paper towels. Set aside.
- Melt 1 tablespoon of the butter in a cast iron or non-stick pan.
- Add the garlic and cook until fragrant (about 30 seconds).
- Add the shrimp in a single layer. Cook until pink on the outside and opaque in the center (about 2 minutes per side).
- Transfer the cooked shrimp to a bowl and set aside.
- Add chicken broth, white wine and red pepper flakes to the pan. Bring to a simmer and cook uncovered until reduced to a syrupy consistency (about 8 minutes).
- Add capers and artichoke hearts.
- Add the remaining butter, melt, then bring the sauce to a simmer.
- Stir in parsley and lemon juice, then add the cooked shrimp back in. Serve with pasta, rice or bread.
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