Best 7 Marinated Lemon Shrimp And Artichokes Recipes

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Indulge in a delightful culinary journey with our tantalizing Marinated Lemon Shrimp and Artichoke extravaganza. This seafood sensation features succulent shrimp marinated in a zesty blend of lemon, garlic, and herbs, then grilled to perfection. The marinated shrimp are paired with tender artichoke hearts, roasted red peppers, and a medley of fresh herbs. The dish is finished with a drizzle of tangy lemon-herb dressing, creating a symphony of flavors that will tantalize your taste buds. Alongside this main attraction, you'll find a collection of complementary recipes to elevate your meal. Dive into the creamy goodness of Lemon Herb Risotto, a perfect accompaniment to the succulent shrimp. For a refreshing side, try the vibrant Lemon Artichoke Salad, bursting with tangy flavors. And to complete your culinary adventure, whip up a batch of our irresistible Lemon Herb Butter, a versatile spread that adds a burst of flavor to grilled vegetables, seafood, and more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON SHRIMP SCAMPI WITH ARTICHOKES



Lemon Shrimp Scampi with Artichokes image

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

2 tablespoons Italian-style breadcrumbs
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced
5 cloves garlic (1 grated, 4 minced)
2 tablespoons grated parmesan cheese
1 9-ounce package frozen artichoke hearts, thawed
Kosher salt
4 sprigs fresh oregano
4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp
1/4 teaspoon red pepper flakes
1/4 cup finely chopped fresh parsley
1/2 cup dry vermouth or dry white wine

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 AND ARTICHOKE LINGUINE



Shrimp and Artichoke Linguine image

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

1 lb linguine (reserve 1 cup cooking liquid)
3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves (pressed or minced (about 1 1/2 Tbsp))
1 lb large shrimp (21-25 count, peeled and deveined)
1 tsp sea salt for shrimp
1/4 tsp black pepper (freshly ground)
Two 15-oz cans artichoke hearts (not marinated, well drained and quartered)
1/4 cup fresh parsley (finely chopped)
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice (from 2 small lemons)
1/2 cup freshly grated parmesan cheese to serve

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).

SHRIMP WITH ARTICHOKES



Shrimp With Artichokes image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 9

8 small or 5 medium-size artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley
3 large cloves garlic, chopped
2 tablespoons flour
Salt and freshly ground black pepper
16 jumbo shrimp, peeled and de-veined
1/2 cup dry white wine

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 SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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

MARINATED SHRIMP AND ARTICHOKES



Marinated Shrimp and Artichokes image

Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal!

Provided by Busters friend

Categories     Vegetable

Time 21m

Yield 12 serving(s)

Number Of Ingredients 15

4 -5 lbs shrimp, boiled, peeled
29 ounces artichoke hearts, drained (2 cans, packed in water)
2/3 cup olive oil
1 bunch green onion, finely chopped
3 stalks celery, finely chopped
1/2 cup parsley, finely chopped
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic salt
2 teaspoons horseradish
1/3 cup white vinegar
1/3 cup lemon juice
1/4 cup creole mustard
lettuce leaf

Steps:

  • Combine shrimp and artichoke hearts in a large bowl. Combine oil and all other ingredients except the lettuce leaves. Pour dressing over the shrimp and artichokes. Cover and chill 8 hours, stirring occasionally.
  • Serve on a platter lined with lettuce leaves.

MARINATED SHRIMP AND ARTICHOKES



Marinated Shrimp and Artichokes image

Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 8

Number Of Ingredients 11

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped (2 tablespoons)
3 tablespoons olive oil
1 package (0.75 oz) garlic-and-herb dressing mix
1 lb cooked deveined peeled large shrimp, thawed if frozen
1 can (14 oz) artichoke hearts, drained, cut in half
1 can (6 oz) large pitted ripe olives, drained
1 cup halved grape tomatoes
1 package (4 oz) feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves, if desired

Steps:

  • In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
  • Serve with slotted spoon. Garnish with basil leaves.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

PASTA WITH SHRIMP AND ARTICHOKES



Pasta with Shrimp and Artichokes image

Provided by Paula M. Zwolak

Categories     Herb     Pasta     Tomato     Quick & Easy     Basil     Shrimp     Artichoke     Bon Appétit     Michigan

Yield Serves 4

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup chopped fresh basil or 4 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can stewed tomatoes
2 large tomatoes, seeded, diced
1 9-ounce package frozen artichoke hearts, thawed
1 tablespoon fresh lemon juice
3/4 pound spaghetti
1 pound uncooked medium shrimp, peeled, deveined
Additional chopped fresh basil
1/2 cup freshly grated Parmesan cheese

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.

Tips:

  • Choose fresh, succulent shrimp: Opt for shrimp that has a vibrant color and firm texture. Avoid shrimp that appears slimy or has an off odor.
  • Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, lemon juice, herbs, and spices adds flavor and keeps the shrimp moist during cooking.
  • Cook the shrimp properly: Overcooked shrimp becomes tough and rubbery. Cook the shrimp until it is opaque and firm, but still slightly translucent in the center.
  • Use high-quality artichokes: Choose artichokes that are firm and have tightly closed leaves. Avoid artichokes that have brown spots or blemishes.
  • Trim the artichokes properly: Remove the tough outer leaves and the fuzzy choke from the artichokes before cooking.
  • Cook the artichokes until tender: Boiling or steaming the artichokes until they are tender takes about 15-20 minutes.
  • Add the shrimp and artichokes to a flavorful sauce: The sauce should complement the delicate flavors of the shrimp and artichokes. A simple lemon-butter sauce or a zesty tomato-based sauce are both excellent choices.
  • Serve the shrimp and artichokes immediately: These dishes are best enjoyed fresh and hot.

Conclusion:

Marinated lemon shrimp and artichokes is a delightful dish that combines the succulent flavors of shrimp with the tender texture of artichokes. With its vibrant colors and delicious taste, this dish is sure to impress your family and friends. Whether you're hosting a special occasion dinner or simply looking for a weeknight meal that's both flavorful and healthy, this recipe is sure to become a favorite.

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