Shrimp Piccata with Artichokes
User Reviews
3.7
18 reviews
Good
-
Cook Time
mins
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Total Time
25 mins
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Servings
2
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Calories
486 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Piccata with Artichokes
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This spicy shrimp piccata with artichokes has a nice sharpness from a buttery lemon, wine and caper sauce.
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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
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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.
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.
Genuine Reviews
User Reviews
Overall Rating
3.7
18 reviews
Good
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