Best 10 Sauteed Shrimp With Sun Dried Tomatoes Artichokes Lemon And Basil Recipes

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Indulge in a symphony of flavors with our sautéed shrimp dish, a culinary masterpiece that combines the vibrant taste of sun-dried tomatoes, the tangy bite of artichokes, the refreshing zest of lemon, and the aromatic allure of basil. This delectable dish tantalizes your taste buds with a medley of textures, from the tender shrimp to the chewy artichokes and the slightly crispy sun-dried tomatoes, all harmoniously blended in a flavorful sauce. As you savor each bite, the burst of citrusy lemon and the aromatic basil dance on your palate, leaving you craving for more. This sautéed shrimp extravaganza is not only a feast for the senses but also a testament to the culinary magic that can be created with simple, wholesome ingredients. Prepare to embark on a culinary adventure as we delve into the secrets behind this extraordinary dish, with step-by-step instructions and additional recipe variations to suit your unique preferences.

Here are our top 10 tried and tested recipes!

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL



Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil image

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

1/4 cup extra-virgin olive oil
1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
1/2 red onion, sliced
4 cloves garlic, sliced
1 cup sun-dried tomatoes in oil, chopped
1 cup artichoke hearts in brine, drained (brine reserved) and quartered
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1 pinch crushed red pepper
1 lemon, halved
2 tablespoons unsalted butter, optional
1 bunch fresh basil, stemmed and chopped or thinly sliced
Cooked linguini or toasted baguette, for serving

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.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI



Mediterranean-Style Sauteed Shrimp and Zucchini image

Provided by Suzy Karadsheh

Categories     Entree

Time 22m

Number Of Ingredients 16

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp (prawns, peeled, and deveined)
2 tbsp Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (minced and divided)
1 bell pepper (cored and sliced into sticks)
1 to 2 zucchini (halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash))
1 cup cooked chickpeas (from canned chickpeas, drained)
1 ½ cups cherry tomatoes (halved)
Pinch kosher salt
Pinch black pepper
1 large lemon (juice of)
Handful fresh basil leaves (torn or sliced into ribbons (you can use a different herb, depending on what's available to you))

Steps:

  • In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
  • Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
  • In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
  • Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
  • Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
  • Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving

SHRIMP SCAMPI WITH SUN-DRIED TOMATOES, ARTICHOKES AND PROSCUITTO



Shrimp Scampi With Sun-Dried Tomatoes, Artichokes and Proscuitto image

Amazing flavor profile. Easy to make, about 30 minutes total, and the secret ingredient makes it restaurant quality. YUMMY

Provided by topchefddb

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb shrimp
3/4 cup sun-dried tomato
12 ounces artichoke hearts
2 ounces prosciutto
3 tablespoons shallots
3 garlic cloves
12 tablespoons butter
1/2 cup white wine
1/2 cup lemon juice
2 teaspoons dried tarragon
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon Dijon mustard

Steps:

  • Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside.
  • Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.

Nutrition Facts : Calories 500.4, Fat 36.5, SaturatedFat 22.2, Cholesterol 234.5, Sodium 1801.3, Carbohydrate 22.4, Fiber 8.8, Sugar 5.8, Protein 20.4

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.

TOMATOES AND ARTICHOKE HEARTS



Tomatoes and Artichoke Hearts image

The beauty of this tasty salad is in its simplicity.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, halved lengthwise and sliced crosswise into 1/2-inch pieces
1 can (14 ounces) artichoke hearts, drained and halved
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
  • Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES



Pasta with Spicy Shrimp and Sun-Dried Tomatoes image

Provided by Bonnie Wilkens Metully

Categories     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Basil     Shrimp     Winter     Bon Appétit

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil
1 12-ounce package linguine
1 cup crumbled feta cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
  • Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine With Shrimp and Sun-Dried Tomatoes image

Make and share this Linguine With Shrimp and Sun-Dried Tomatoes recipe from Food.com.

Provided by Brettonhall

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces sun-dried tomatoes, Bella Sun Luci in oil
5 ounces cooked linguine
1 lb medium raw shrimp, peeded and deveined
1/2 cup green onion, chopped
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil (reserve oil from jar of sun-dried tomatoes)
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
16 small pitted black olives
1 garlic clove, minced
1/2 cup parmesan cheese, freshly grated

Steps:

  • Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
  • Add shrimp and green onions, sauté 5 minutes or until shrimp are done.
  • Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
  • Cook 1 minute or until thoroughly heated.
  • Remove from heat, add cooked pasta toss well.
  • Top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 381.6, Fat 11.5, SaturatedFat 3.4, Cholesterol 183.5, Sodium 1137.2, Carbohydrate 32.3, Fiber 5, Sugar 11.9, Protein 34.5

SCALLOPED TOMATOES AND ARTICHOKES



Scalloped Tomatoes and Artichokes image

Make and share this Scalloped Tomatoes and Artichokes recipe from Food.com.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1/2 cup finely chopped onion
1 (12 ounce) can whole tomatoes, drained
1 (14 ounce) can artichoke hearts, drained & rinsed
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried parsley
1/2 teaspoon lemon juice
1 tablespoon sugar
salt and pepper, to taste

Steps:

  • Heat olive oil in a skillet; add onion and saute until tender.
  • Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
  • Pour mixture into a shallow baking dish, and bake at 325º F.
  • for 15 to 20 minutes.

Tips:

  • Use fresh, large shrimp for the best flavor and texture.
  • Soak the sun-dried tomatoes in hot water for 10 minutes to soften them before using.
  • If you don't have artichoke hearts, you can use canned or jarred ones.
  • Use a large skillet or sauté pan so that the shrimp and vegetables have plenty of room to cook.
  • Don't overcrowd the pan, or the shrimp will steam instead of sautéing.
  • Cook the shrimp until they are pink and opaque, but not overcooked.
  • Add the sun-dried tomatoes, artichoke hearts, lemon juice, and basil at the end of cooking to prevent them from overcooking.
  • Serve the sautéed shrimp immediately with pasta, rice, or your favorite side dish.

Conclusion:

This sautéed shrimp with sun-dried tomatoes, artichokes, lemon, and basil is a quick and easy weeknight meal that is packed with flavor. The shrimp are cooked to perfection and the vegetables are tender and flavorful. The lemon and basil add a refreshing brightness to the dish. This dish is sure to please everyone at the table.

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