Creamy Meyer Lemon Shrimp Scampi with Artichokes

By Leslie Blythe Pasta, Seafood, Shrimp Sautéing

January 14, 2015

This Creamy Meyer Lemon Shrimp Scampi with Artichokes recipe comes from one of my favorite food bloggers - The Unorthodox Epicure. I love all his recipes. His Creamy Meyer Lemon Shrimp Scampi with Artichokes is really delicious and easy to make.

Prep: 5 mins
Cook: 15 mins
Yields: 5 Servings

Ingredients

1 lb extra large (21-26 ct) shrimp, peeled and deveined

4 garlic cloves, minced

2 Tablespoons extra virgin olive oil

1/4 cup dry white wine

1/2 cup heavy cream

2 Tablespoons butter

2 Tablespoons Meyer lemon juice

1 teaspoon fresh lemon zest

1 Tablespoons fresh parsley, plus more for garnish

10 ounce package frozen artichoke hearts, thawed; or 1 (14-ounce) can artichoke hearts, rinsed, drained and quartered

Kosher salt and freshly ground black pepper to taste

pasta, rice or orzo

Directions

1In a large saucepan, heat the garlic and olive oil together to medium. Once garlic begins to sizzle, add shrimp. Cook shrimp, stirring regularly, until mostly pink, about 2 minutes. Remove shrimp and set aside.

2Add next 7 ingredients and turn heat to medium-high, stirring regularly. Cook sauce until slightly reduced, about 3-4 minutes, then add shrimp. Warm through and serve immediately over pasta, rice or orzo, seasoning to taste with salt and pepper.

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