SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
LEMON SHRIMP SCAMPI WITH ARTICHOKES
Looking for an easy yet tasty recipe for summer or camping trip? Try Food Network's Lemon Shrimp Scampi with Artichokes over the grill or a campfire.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
- Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
- Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.
SHRIMP FRANCESCA
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
- Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
- Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.2 g, Cholesterol 235.5 mg, Fat 25.2 g, Fiber 2.6 g, Protein 23.6 g, SaturatedFat 15.2 g, Sodium 940.2 mg, Sugar 0.8 g
GARLIC SHRIMP WITH ARTICHOKE HEARTS
This noodle dish has an interesting flavor twist with the addition of artichokes. It's also fast and easy to prepare!
Provided by MMers
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan melt 2 tbsp of the butter.
- Add onion and cook until tender.
- Add water and bring to a boil.
- Stir in package of noodles.
- Boil gently for about 8 minutes or until noodles are tender.
- Cut artichoke hearts in half.
- Set aside.
- Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
- Over medium heat, cook the garlic until soft but not brown.
- Add shrimp and artichokes hearts.
- Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
- Stir in parsley and pepper.
- Add to hot noodles and serve immediately.
SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL
I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!
Provided by Josh Capon
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
- Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
- Toss with linguine or serve in a bowl with some toasted baguette.
ARTICHOKE SHRIMP LINGUINE
With its hint of garlic and a delicate wine sauce, this seafood sensation will have artichoke lovers asking for seconds. Toss in some sliced olives for added umph. We round out the menu with rolls and key lime pie. -Daniel Spengler, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.
Nutrition Facts : Calories 638 calories, Fat 25g fat (8g saturated fat), Cholesterol 275mg cholesterol, Sodium 1257mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
PASTA WITH SHRIMP AND ARTICHOKES
Provided by Paula M. Zwolak
Categories Herb Pasta Tomato Quick & Easy Basil Shrimp Artichoke Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
- Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
- Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP PICCATA
I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.
Provided by Dark Phoenix
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 89.4 g, Cholesterol 203.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 10 g, Sodium 650.8 mg, Sugar 4.7 g
More about "garlic shrimp with artichoke hearts recipes"
LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES
From themediterraneandish.com
4.9/5 (18)Total Time 30 minsCuisine MediterraneanCalories 323 per serving
- Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
- In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
- Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
SHRIMP AND ARTICHOKE LINGUINE RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (17)Category Main CourseCuisine ItalianTotal Time 25 mins
- Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
- Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
- Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
- Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
9 SPICY RECIPES, INCLUDING NOODLES, STIR-FRIES AND DRINKS - THE ...
From washingtonpost.com
BAKED ARTICHOKE HEARTS | SAMARITAN HEALTH SERVICES
From samhealth.org
CREAMY CAJUN SHRIMP AND SAUSAGE PASTA - ALLRECIPES
From allrecipes.com
CREAMY CAJUN SHRIMP PASTA RECIPE - TASTING TABLE
From tastingtable.com
GARLIC ROASTED SHRIMP WITH SPINACH ARTICHOKE PASTA
From realhousemoms.com
BAKED GREEK SHRIMP RECIPE WITH ARTICHOKES - COOKIN …
From cookincanuck.com
LEMON GARLIC SHRIMP PALMINI WITH ARTICHOKE HEARTS
From eatpalmini.com
GREEK SHRIMP & ARTICHOKE HEART SAUTé | RECIPES | WW USA
From weightwatchers.com
GARLIC SHRIMP WITH ARTICHOKES – STEPH GAUDREAU
From stephgaudreau.com
SHRIMP AND ARTICHOKE HEARTS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
ERIN'S SHRIMP AND ARTICHOKE CASSEROLE - CAPTAIN MARDEN'S SEAFOODS
From captainmardens.com
SHRIMP PICCATA WITH ARTICHOKES - THE SPICE TRAIN
From thespicetrain.com
TUSCAN SHRIMP PASTA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SHRIMP AND ARTICHOKE PASTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OLD BAY GRILLED SHRIMP RECIPE - NYT COOKING
From cooking.nytimes.com
SHRIMP SLIDERS WITH SPICY GARLIC MAYO - MARTIN'S FAMOUS POTATO …
From potatorolls.com
SHRIMP WITH ARTICHOKES RECIPE - LOS ANGELES TIMES
From latimes.com
THE 10 MOST-SAVED RECIPES ON OUR SITE IN 2023 SO FAR
From allrecipes.com
MARINATED SHRIMP-AND-ARTICHOKES RECIPE | MYRECIPES
From myrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #pasta #seafood #vegetables #easy #shrimp #stove-top #dietary #pasta-rice-and-grains #shellfish #equipment #number-of-servings
You'll also love