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3.67 from 6 votes

Shrimp Piccata with Artichokes

These shrimp piccata with artichokes make a fuss-free, delicious dinner that comes together in under 30 minutes.
Cook Time25 minutes
Total Time25 minutes
Servings: 2
Calories (Estimated): 486kcal

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:

*If the top part of some of the artichoke hearts feels tough, slice a tiny bit off and discard.