Shrimp Scampi with Artichokes

5 from 6 votes

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!

Prep Time30

Cook Time25

Total Time55

Course: Fish and Seafood

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

Recipe from 2015 retested and updated.

SUBSTITUTIONS:

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.

TIP:

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.

MAKE AHEAD:

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