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0 from 18 votes

Shrimp Piccata with Artichokes

This spicy shrimp piccata with artichokes has a nice sharpness from a buttery lemon, wine and caper sauce.

Cook Time
mins
Total Time
25 mins
Servings: 2
Calories: 486 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Pat the shrimp dry with paper towels. Set aside.
  2. Melt 1 tablespoon of the butter in a cast iron or non-stick pan.
  3. Add the garlic and cook until fragrant (about 30 seconds).
  4. Add the shrimp in a single layer. Cook until pink on the outside and opaque in the center (about 2 minutes per side).
  5. Transfer the cooked shrimp to a bowl and set aside.
  6. 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).
  7. Add capers and artichoke hearts.
  8. Add the remaining butter, melt, then bring the sauce to a simmer.
  9. 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.