## Garlic Shrimp with Artichoke Hearts: A Delightful Medley of Flavors
Embark on a culinary journey with our tantalizing Garlic Shrimp with Artichoke Hearts recipe, a harmonious blend of succulent shrimp, tender artichoke hearts, and aromatic garlic, all enveloped in a delectable white wine sauce. This dish promises an explosion of flavors that will tantalize your taste buds.
This recipe is a symphony of simplicity and elegance, showcasing the natural flavors of each ingredient. The shrimp, cooked to perfection, boasts a tender and juicy texture, while the artichoke hearts lend a subtle nutty flavor and a delightful crunch. The white wine sauce, infused with garlic and herbs, adds a layer of richness and depth, creating a luscious and flavorful broth.
But that's not all! This article also features a delightful collection of other shrimp recipes, each offering a unique twist on this versatile seafood. From the zesty Lemon Garlic Shrimp Scampi to the creamy Cajun Shrimp Alfredo, and the spicy Szechuan Shrimp Stir-Fry, there's a recipe here to satisfy every palate.
So, prepare to indulge in a culinary adventure with our Garlic Shrimp with Artichoke Hearts and explore the diverse world of shrimp dishes waiting to be discovered.
SHRIMP AND ARTICHOKE LINGUINE
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 12
Steps:
- 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.
- Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES
Easy lemon garlic shrimp with peas and artichokes. Perfect on top of orzo pasta or rice.
Provided by The Mediterranean Dish
Time 30m
Number Of Ingredients 17
Steps:
- In a small bowl, mix spices.
- 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.
- Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
- Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
- Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
- Serve hot with a side of simple orzo or this Lebanese rice.
Nutrition Facts : Calories 323 calories, Sugar 6.1 g, Sodium 668.2 mg, Fat 8.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 7.3 g, Protein 29.8 g, Cholesterol 184 mg
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
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.
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 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
SAUTEED SHRIMP WITH ARTICHOKES AND MUSHROOMS
Make and share this Sauteed Shrimp With Artichokes and Mushrooms recipe from Food.com.
Provided by Amy V.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Pat shrimp dry with pape towels and season with salt and pepper. Combine shrimp, 1 T. oil, garlic and pepper flakes in medium bowl. Cover and refrigerate for 15 minutes.
- 2. Meanwhile, heat 1 T. oil in 12-inch nonstick skillet over medium high heat until shimmering. Add mushrooms and cook until browned, 6-8 minutes. Add artichokes and cook until ightly browned, about 3 minutes. Thransfer vegetables to medium bowl and tent loosely with aluminum foil.
- 3. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook, without moving, until spotty brown on first side, about 1 minute. Transfer shrimp to a bowl with begetables. Repeat with remaining 1 T. oil and reminaing shrimp. Add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. Whish in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. Serve over rice.
Nutrition Facts : Calories 667.2, Fat 25.2, SaturatedFat 7.8, Cholesterol 308.7, Sodium 1322.3, Carbohydrate 65, Fiber 3.6, Sugar 1.6, Protein 39.1
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.
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
GARLIC SHRIMP
Garlicky sautéed shrimp and a last-minute sprinkle of Parmesan cheese completes any meal. Serve over pasta, a salad, or alongside crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown), about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, and stir to coat. Season with salt and pepper. Serve immediately.
Tips:
- Use fresh ingredients: Fresh shrimp, artichoke hearts, and garlic will give your dish the best flavor.
- Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
- Use a good quality olive oil: Olive oil is a key ingredient in this dish, so make sure to use a good quality oil that has a fruity flavor.
- Add some white wine: White wine adds a delicious flavor to the dish. If you don't have white wine, you can use chicken broth or water.
- Serve immediately: This dish is best served immediately, while the shrimp is still hot and juicy.
Conclusion:
This garlic shrimp with artichoke hearts recipe is a quick and easy weeknight meal that is sure to please the whole family. The shrimp is cooked in a flavorful sauce made with olive oil, garlic, white wine, and artichoke hearts. The dish is served over rice or pasta. This recipe is a great way to enjoy shrimp and artichoke hearts. The shrimp are cooked in a flavorful sauce and the artichoke hearts add a nice touch of texture and flavor. The dish is easy to make and can be served over rice, pasta, or vegetables.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#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