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Shrimp Scampi with Artichokes


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  • 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


Servings 4
Adapted from


Step 1

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.


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