These buttery shrimp piccata with artichokes, garlic and parsley make a delicious one-pan dinner that comes together in 25 minutes. The dish has a little bit of heat from red pepper flakes and a nice sharpness from lemon juice and capers.
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What is piccata?
Traditional piccata is a classic Italian main course consisting of thin slices of fried meat served in a lemon, butter and caper sauce. The combination of flavors is absolutely delicious and also quite versatile. You can serve piccata with pasta, rice or toasted bread.
I like to make piccata with shrimp and artichokes and give it a subtle spiciness from crushed red pepper flakes. The spicy flavor works well with the lemon and caper sauce and adds a nice contrast to the buttery garlic shrimp.
Ingredients needed:
Ingredient note:
- The top part of canned artichoke hearts can sometimes be tough, so I recommend to check for that. If you have to, slice a bit of the top off and discard.
How to make it:
See full ingredients & 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 dish recipes:
See more main course recipes →
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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 (tail on or off)
- 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 four 6-inch sprigs of flat-leaf parsley or an equivalent amount 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 (~30 seconds).
- Add the shrimp in a single layer and 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 (~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.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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