Best 10 Shrimp And Artichokes In Peppery Butter Sauce Recipes

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Prepare to tantalize your taste buds with the delectable combination of succulent shrimp, tender artichokes, and a rich, peppery butter sauce. This dish is a symphony of flavors, offering a harmonious balance of briny seafood, earthy vegetables, and a hint of spice. Whether you're hosting a special occasion dinner or simply craving a gourmet meal at home, this recipe will transport you to culinary bliss.

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

SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO



Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons butter, melted
Salt and freshly ground black pepper
3 artichokes, cleaned and chokes removed, cut into wedges
3 cloves garlic, sliced
1/4 cup white wine
1/4 cup chicken stock
Salt
1 pound fresh tagliatelle
2/3 cup grated Pecorino Romano cheese
Freshly ground black pepper
Zest of 1 lemon
2 tablespoons butter
2 tablespoons lemon juice
2 tablespoons roughly chopped fresh parsley

Steps:

  • For the shrimp and artichokes: Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
  • In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
  • For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.

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

ARTICHOKE SHRIMP BAKE



Artichoke Shrimp Bake image

I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

1 pound cooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2/3 cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small sweet red pepper, chopped
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/2 cup sour cream
1/4 cup sherry or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1/8 teaspoon white pepper
TOPPING:
1/2 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
Hot cooked rice, optional

Steps:

  • Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.

Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.

SHRIMP AND ARTICHOKES IN PEPPERY BUTTER SAUCE



Shrimp and Artichokes in Peppery Butter Sauce image

Categories     Food Processor     Garlic     Bake     Lemon     Shrimp     Artichoke     Boil     Gourmet

Yield Serves 2

Number Of Ingredients 14

2 large artichokes (each about 3/4 pound)
1 large garlic clove
1 tablespoon fresh lemon juice or to taste
1 tablespoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco
1/2 teaspoon dried basil, crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/2 pound small shrimp in their shells, preferably with heads (about 24)
3 scallions, minced
Accompaniments: crusty bread and lemon wedges

Steps:

  • Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife.
  • While artichokes are cooking, preheat oven to 500°F.
  • Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well.
  • Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.
  • Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.

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 AND ARTICHOKES IN SHERRY CREAM SAUCE



Shrimp and Artichokes in Sherry Cream Sauce image

There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich.

Provided by JackieOhNo

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 1/2 tablespoons butter, divided
4 1/2 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (14 ounce) can quartered artichoke hearts or 1 (8 ounce) package thawed frozen artichoke hearts
1 1/2 lbs large shrimp, peeled and deveined
1/2 lb fresh mushrooms, sliced
1/2 cup dry sherry
1/2 cup freshly ground parmesan cheese
1 tablespoon Worcestershire sauce
paprika

Steps:

  • Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
  • Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
  • In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
  • Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
  • Bake 20-30 minutes until bubbly and shrimp is cooked through.

Nutrition Facts : Calories 432.8, Fat 28.6, SaturatedFat 17.1, Cholesterol 228.7, Sodium 1171.3, Carbohydrate 18.4, Fiber 6.3, Sugar 2, Protein 24.1

ARTICHOKE SHRIMP LINGUINE



Artichoke Shrimp Linguine image

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

4 ounces uncooked linguine
1/2 cup chopped sweet red pepper
1-1/2 teaspoons minced garlic
1 green onion, chopped
2 tablespoons olive oil
4-1/2 teaspoons butter
12 ounces uncooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Creole seasoning

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.

JERUSALEM ARTICHOKES AND SHRIMP VINAIGRETTE



Jerusalem Artichokes and Shrimp Vinaigrette image

Provided by Craig Claiborne

Categories     dinner, quick, side dish

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 11

1 pound Jerusalem artichokes or sun chokes, 8 to 10
Salt to taste, if desired
1 tablespoon imported mustard such as Dijon
2 tablespoons red wine vinegar
1/2 cup olive oil
Freshly ground pepper to taste
1 1/2 pounds shrimp, cooked, shelled and deveined
1/2 cup finely chopped red onion
1 teaspoon finely minced garlic
1/4 teaspoon hot red pepper flakes
1/4 cup finely chopped parsley

Steps:

  • Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
  • Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
  • While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
  • Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
  • Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 8 grams, TransFat 0 grams

LINGUINE WITH SHRIMP, ASPARAGUS, ARTICHOKES, AND RED PEPPERS



Linguine With Shrimp, Asparagus, Artichokes, and Red Peppers image

Seafood is a good lean protein source for pregnant women, and shrimp is low in mercury, making it a great choice. The rainbow of other ingredients in this simple, tasty pasta dish provide other valuable nutrients for a developing baby.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb spinach linguine or 1/2 lb whole wheat linguine
3/4 lb shrimp, peeled and deveined
1 (14 1/2-15 ounce) can artichoke hearts, quartered
2 cups asparagus, cut on an angle into 1-inch pieces
1/2 cup roasted red pepper, cut into strips
2 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon butter, for flavor
2 teaspoons minced parsley (optional)

Steps:

  • Prepare pasta according to package directions.
  • In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
  • Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
  • Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
  • Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
  • Serve warm and garnished with fresh parsley, if desired.
  • Makes 2 servings.
  • VARIATIONS:.
  • Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.

Nutrition Facts : Calories 819.8, Fat 17.3, SaturatedFat 5.3, Cholesterol 229.6, Sodium 1683, Carbohydrate 122.7, Fiber 33.9, Sugar 8.1, Protein 49.2

GARLIC SHRIMP WITH ARTICHOKE HEARTS



Garlic Shrimp With Artichoke Hearts image

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

4 tablespoons butter, divided
1/2 cup finely chopped onion
2 cups water
1 package lipton noodles and sauce (Butter & Herb Flavor)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 lb medium raw shrimp, peeled
1 (14 ounce) jar marinated artichoke hearts
1/4 cup fresh parsley, finely chopped
pepper

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.

Tips:

  • To save time, use pre-cooked shrimp and artichoke hearts.
  • If you don't have white wine, you can substitute chicken broth or water.
  • Be careful not to overcook the shrimp, as they will become tough.
  • Serve the shrimp and artichokes over rice, pasta, or roasted vegetables.
  • Garnish with chopped parsley or chives for a pop of color and flavor.

Conclusion:

This shrimp and artichokes in peppery butter sauce is a quick and easy weeknight meal that is sure to please the whole family. The shrimp are cooked to perfection in a flavorful sauce made with white wine, butter, garlic, and red pepper flakes. The artichokes add a touch of elegance and sophistication to the dish. Serve this dish over rice, pasta, or roasted vegetables for a complete meal.

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