Shrimp Piccata with Artichokes
This spicy shrimp piccata with artichokes has a nice sharpness from a buttery lemon, wine and caper sauce.
Servings: 2
Calories (Estimated): 486kcal
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
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 (about 30 seconds).
- Add the shrimp in a single layer. 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 (about 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.
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.
