Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil
Level: Easy
Yield: 4 servings
Total: 25 min
Active: 25 min
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 246
Total Fat: 13 g
Saturated Fat: 3 g
Carbohydrates: 20 g
Dietary Fiber: 4 g
Sugar: 1 g
Protein: 12 g
Cholesterol: 79 mg
Sodium: 423 mg
I'm a huge fan of shrimpI could eat it fried, broiled, steamed, or sauted any day! This simple twist on shrimp scampi bursts with flavor from artichokes, sun-dried tomatoes, fresh basil, and zesty lemon. Dive into this quick, easy dish that'll have you savoring every bite. Serve over linguine or with toasted baguette to soak up the irresistible sauce.
Ingredients ()
- 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
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Directions
- Heat the olive oil in a large saut pan over high heat until it starts to smoke. Add the shrimp and cook, stirring, until they are lightly caramelized, about 1 minute per side. Remove the shrimp from the pan and set aside. Add the red onion and garlic, cooking and stirring until they turn a light golden brown, about 2 minutes. Stir in the sun-dried tomatoes and artichoke hearts. Pour in the white wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits.
- Return the shrimp to the pan and continue cooking over high heat until the liquid is reduced by half, about 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke brine. Season with salt, black pepper, and the crushed red pepper. Squeeze in the juice from the lemon, add the butter (if desired), and stir in the basil.
- Toss with linguine or serve in a bowl with toasted baguette for dipping.
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