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Shrimp Piccata with Artichokes

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3.67 from 6 votes
Total Time: 25 minutes
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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.

Shrimp piccata with artichokes on a plate.

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.

Shrimp, pepper flakes, garlic, parsley, butter, chicken broth, white wine, lemon, capers and artichoke hearts.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

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

Full Recipe

Shrimp piccata with artichokes on a plate.
Author: The Spice Train

Shrimp Piccata with Artichokes

3.67 from 6 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
Course: Main Course
Cuisine: Italian
Calories: 486
Ingredients Equipment Method Nutrition Notes

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

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

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, rice or bread.

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

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