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Shrimp Piccata with Artichokes

4 from 8 votes
by
Last updated:

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, white wine and capers.

User review:

"Great recipe, easy to follow and came out delicious!!"

Shrimp piccata with artichokes on a plate.

Recipe ingredients:

Shrimp, pepper flakes, garlic, parsley, butter, chicken broth, white wine, lemon, capers and artichoke hearts.
Photo shows all needed ingredients. See amounts in the full recipe below.

Photos of the recipe process:

Cooked garlic and shrimp in a pan.
  1. Melt butter, saute garlic and cook shrimp.
White wine sauce in a pan.
  1. Transfer shrimp to a bowl, add red pepper flakes, chicken broth, white wine and reduce.
Artichoke piccata in a pan.
  1. Add artichoke hearts, capers and butter.
Shrimp artichoke piccata in a pan.
  1. Stir in parsley, lemon juice and add shrimp back in.

Full Recipe

Shrimp piccata with artichokes on a plate.
Author: Nicole B.

Shrimp Piccata with Artichokes

4 from 8 votes
This spicy shrimp piccata with artichokes has a nice sharpness from a buttery lemon, wine and caper sauce.
Print Version (does not include images) Pin Recipe
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 2
Ingredients Equipment Method Nutrition Notes

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:
  

  • ½ pound raw jumbo shrimp, thawed, peeled and deveined
  • 5 tablespoons unsalted butter, divided
  • 2 large garlic cloves, peeled and minced or pressed through a garlic press
  • ½ cup chicken broth
  • ½ cup dry white wine
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup drained capers
  • 8 canned tender small artichoke hearts* (one 14-ounce can), roughly chopped
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon lemon juice

Method:
 

  1. Pat the shrimp dry with paper towels. Set aside.
  2. Melt 1 tablespoon of the butter in a cast iron or non-stick pan.
  3. Add the garlic and cook until fragrant (about 30 seconds).
  4. Add the shrimp in a single layer. Cook until pink on the outside and opaque in the center (about 2 minutes per side).
  5. Transfer the cooked shrimp to a bowl and set aside.
  6. 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).
  7. Add capers and artichoke hearts.
  8. Add the remaining butter, melt, then bring the sauce to a simmer.
  9. Stir in parsley and lemon juice, then add the cooked shrimp back in. Serve with pasta or toasted baguette slices.

Recipe 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.
Storage: Transfer any leftover piccata into an airtight container and store in the fridge for up to 2 days.
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

Calories: 486kcalCarbohydrates: 14.9gProtein: 29.6gFat: 31.3gSaturated Fat: 19gCholesterol: 315mgSodium: 1594mgPotassium: 294mgFiber: 3.9gSugar: 3.5gCalcium: 129mgIron: 1mg
Course: Main Course
Cuisine: Italian

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Comments

  1. Stacie Almaraz says

    Great recipe, easy to follow and came out delicious!!

    Reply

    • Nicole B. says

      I'm thrilled to hear that, Stacie! Thank you !!

      Reply

  2. Richard Harms says

    Loved it!

    Reply

    • Nicole B. says

      That's wonderful to hear! Thanks!!

      Reply
4 from 8 votes (6 ratings without comment)

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