Shrimp Scampi with Artichokes
Published Jun 16, 2025
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Shrimp Scampi with Artichokes takes everything you love about classic scampi–garlicky butter sauce, a splash of white wine, tender shrimp–and gives it a fresh twist with the addition of artichokes. This Shrimp Scampi recipe is quick and elegant but also comforting and bright, making it perfect for warm-weather dinners or easy entertaining. It was a personal chef client favorite and is sure to get you rave reviews!
“We just had this for dinner tonight, and it was delicious!!! … My hubby and I both loved this dish. Thank you for sharing this recipe!”
Why This Recipe is a Keeper!
Are you ready for a Shrimp Scampi upgrade? This elevated recipe is it!
This Shrimp Scampi recipe is:
- Fast and easy! Once prepped, it’s ready in about 30 minutes, making it perfect for weeknights.
- Flavor-packed! Garlicky, buttery, and beautifully balanced with a splash of white wine and lemon juice.
- Versatile! Serve it over pasta, rice, or with crusty bread for soaking up the lush, buttery sauce.
- Elegant yet approachable. Impressive enough for guests, simple enough for a cozy night in.
This version of Shrimp Scampi keeps all the classic flavors you love, but the addition of tender artichoke hearts brings a subtle earthiness that pairs beautifully with the richness of the buttery sauce. A squeeze of lemon and a sprinkle of crushed red pepper flakes add brightness and just the right amount of heat!
Serve it over pasta, rice, or with crusty bread to soak up every last drop!
How to Make SHRIMP SCAMPI WITH ARTICHOKES:
Recipe Ingredients:
Here’s everything you’ll need to make this Shrimp Scampi recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Shallots: Shallots are a member of the onion family. They grow in clusters or bulbs, resembling a head of garlic but with fewer cloves. Find them near the garlic in the produce department.
- Dry White Wine: When cooking with wine, it’s always best to choose one that you enjoy the taste of and would drink because it gets reduced in this recipe, concentrating the flavor. NON-ALCOHOLIC SUBSTITUTION: Use chicken or fish stock and more lemon juice.
- Artichoke Hearts: Artichokes have a delicate flavor that is best enjoyed fresh, however that is labor-intensive. I used frozen artichoke hearts as I think they have better flavor than canned or jarred. Thaw them completely, then pat them dry, being careful not to crush them. Keep an eye open for any tough leaves or fibrous remnants and remove those.
- Shrimp: Always wild-caught shrimp. I used 16-20 count (the count means per pound). I purchased shrimp with the shells and tails still on and peeled and deveined them myself; they make the nicest presentation.
- Butter: Use salted or unsalted. If using salted, be cautious with the amount of salt you use to season the dish. I generally always use unsalted butter so I can control the salt level better.
- Crushed Red Pepper Flakes: Crushed red pepper flakes are dried, crushed red chili peppers, often a blend of different varieties. Use only the level of heat you’re comfortable with.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat oil in a large skillet or saute pan over medium-high heat. Add the shallot, reduce heat to medium-low and cook 3 to 4 minutes, stirring often, being careful not to burn it. Add the garlic, stir briefly (5 to 10 seconds).
- Add the dry white wine, lemon juice and crushed red pepper flakes and salt. Bring to a boil and cook 1 minute. Reduce heat to medium.
- Add the artichoke hearts and stir to heat through, 30 seconds.
- Add the shrimp and cook gently, turning once until just cooked through.
- Add the butter and stir until melted.
- Season to taste with salt and black pepper. Sprinkle with parsley. Serve with lemon wedges.
And it’s done! Serve over pasta, rice, or grab the crusty bread!
Chef Tips and Tricks:
- Wild-caught shrimp from U. S. waters is always the best shrimp to buy! In short, the texture is far superior to imported farmed shrimp. It’s a sustainable seafood choice and supports U.S. jobs.
- For quick shrimp prep, use kitchen shears to cut along the top of each shell up to the tail, creating an opening to remove the vein. Do all the cutting first without setting the shears down. Then, under gently running water, peel back the shell, remove the vein and legs. Leave the tail on if desired for presentation. A paring knife works too, but shears are easier to handle.
Recipe FAQs:
I don’t recommend it. Shrimp cooks quickly–in about the same amount of time as it would take to reheat cooked shrimp and the quality will be far superior.
Yes! To make this Shrimp Scampi recipe dairy-free, simply use a plant-based butter. You can also reduce the amount of butter, but it won’t be as saucy.
Although I used to make this frequently for clients, I don’t recommend making it ahead of time; I had to be extremely careful not to overcook the shrimp. Once all the ingredients are prepped, Shrimp Scampi comes together quickly. Have the shrimp peeled and deveined, the artichokes thawed and patted dry, and all the other ingredients measured out.
Serve with:
More great SHRIMP recipes you’ll love!
- Shrimp Creole
- Shrimp in Avocado Butter
- Grilled Shrimp Skewers
- Spicy Baked Shrimp with Tomatoes and Feta Cheese
- Shrimp Pad Thai
Get all my fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen.
Shrimp Scampi with Artichokes
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large shallot, thinly sliced
- 6 cloves garlic, minced
- 3/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon crushed red pepper flakes, or to taste and tolerance
- 1/2 teaspoon salt, or to taste
- 1 bag (12-ounce) frozen artichoke hearts, thawed and patted dry
- 1 pound large shrimp, (16-20 count), peeled and deveined
- 6 tablespoons butter, salted or unsalted, cut into six even pieces
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh Italian parsley
- Lemon wedges, for serving
Instructions
- Heat oil in a large skillet or saute pan over medium-high heat.
- Add the shallot, reduce heat to medium-low and cook 3-4 minutes, stirring often, being careful not to burn it.
- Add the garlic, stir briefly (5-10 seconds).
- Add the dry white wine, lemon juice and crushed red pepper flakes and salt. Bring to a boil and cook 1 minute. Reduce heat to medium.
- Add the artichoke hearts and stir to heat through, 30 seconds.
- Add the shrimp and cook gently, turning once until just cooked through.
- Add the butter and stir until melted.
- Season to taste with salt and black pepper. Sprinkle with parsley.
- Serve with lemon wedges.
Notes
- NON-ALCOHOLIC SUBSTITUTION: Use chicken or fish stock and more lemon juice.
- To make this Shrimp Scampi recipe dairy-free, use plant-based butter. You can also reduce the amount of butter to make it lighter, but it won’t be as saucy.
- For quick shrimp prep, use kitchen shears to cut along the top of each shell up to the tail, creating an opening to remove the vein. Do all the cutting first without setting the shears down. Then, under gently running water, peel back the shell, remove the vein and legs. Leave the tail on if desired for presentation. A paring knife works too, but shears are easier to handle.
- Once all the ingredients are prepped, Shrimp Scampi comes together quickly. Have the shrimp peeled and deveined, the artichokes thawed and patted dry, and all the other ingredients measured out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi Carol,
We just had this for dinner tonight, and it was delicious!!! I didn’t have any shallots, so I used red and sweet onions, and substituted the pepper flakes for a minced jalapeño. I served it atop a bed of angel hair pasta, and my hubby and I both loved this dish. Thank you for sharing this recipe! ♥️
Liz
Hi, Liz, Thanks so very much and so happy you both enjoyed! My husband would love the minced jalapeno, too! Appreciate your trying the recipe and taking the time to come back and comment and rate.
Can I use frozen artichokes and if so, would preparing the recipe change? Thanks!
Hi, Jennifer, Thanks so much for your question. You absolutely can, and I plan to update this recipe soon to only use frozen artichoke hearts. Thaw them out, pat dry and just add them in with the shrimp so they heat through. Thanks again and hope you enjoy!