Best Shrimp And Artichokes In Herbed Butter Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP AND ARTICHOKE LINGUINE



Shrimp and Artichoke Linguine image

Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 12

1 lb linguine (reserve 1 cup cooking liquid)
3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves (pressed or minced (about 1 1/2 Tbsp))
1 lb large shrimp (21-25 count, peeled and deveined)
1 tsp sea salt for shrimp
1/4 tsp black pepper (freshly ground)
Two 15-oz cans artichoke hearts (not marinated, well drained and quartered)
1/4 cup fresh parsley (finely chopped)
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice (from 2 small lemons)
1/2 cup freshly grated parmesan cheese to serve

Steps:

  • Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
  • Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
  • Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
  • Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
  • Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

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.

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.

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 AND ARTICHOKE BAKE



Shrimp and Artichoke Bake image

Categories     Sauce     Bake     Shrimp     Artichoke

Yield serves 4

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese
1/4 cup sherry
1 tablespoon Worcestershire sauce
1 teaspoon House Seasoning (see page 325)
2 egg yolks, lightly beaten
One 13 3/4-ounce can artichoke hearts, drained and chopped
1 pound shrimp, cleaned, peeled, and deveined
1/4 pound fresh mushrooms
3/4 cup grated Cheddar and Monterey Jack cheese (combined)
Paprika to taste

Steps:

  • Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.

MARINATED SHRIMP AND ARTICHOKES



Marinated Shrimp and Artichokes image

Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 8

Number Of Ingredients 11

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped (2 tablespoons)
3 tablespoons olive oil
1 package (0.75 oz) garlic-and-herb dressing mix
1 lb cooked deveined peeled large shrimp, thawed if frozen
1 can (14 oz) artichoke hearts, drained, cut in half
1 can (6 oz) large pitted ripe olives, drained
1 cup halved grape tomatoes
1 package (4 oz) feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves, if desired

Steps:

  • In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
  • Serve with slotted spoon. Garnish with basil leaves.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

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

Related Topics