Shrimp Piccata with Artichokes
These shrimp piccata with artichokes make a fuss-free, delicious dinner that comes together in under 30 minutes.
peeled and minced or pressed through a garlic press
raw jumbo shrimp,
thawed, peeled and deveined (tail on or off)
dry white wine
crushed red pepper flakes
canned small artichoke hearts* (one 14-ounce can),
finely chopped fresh parsley
(you need about
four 6-inch sprigs of flat-leaf parsley
or an equivalent amount for that)
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.
*If the top part of some of the artichoke hearts feels tough, slice a tiny bit off and discard.
Shrimp Piccata with Artichokes https://thespicetrain.com/shrimp-piccata-with-artichokes/