Ingredients
- 1 lb Shrimp, peeled & deveined
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 2 tsp Cento Imported Extra Virgin Olive Oil
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 cup Dry White Wine
- 1/2 cup Cento All Purpose Chicken Broth
- 2tbsp Cento Organic Nonpareil Capers
- 1 can Cento Artichokes in Brine 8-10 (14 oz), drained & halved
- 1 Lemon, juice
- 2 tbsp Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet over medium heat, heat olive oil. Add garlic and sauté until fragrant. Add shrimp in a single layer, season with salt and pepper, and cook for 1âu20acu201c2 minutes per side until just pink and opaque. Remove shrimp from skillet and set aside. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 3âu20acu201c4 minutes to reduce slightly. Stir in capers, artichoke hearts, red pepper flakes, butter, and lemon juice. Simmer for 2âu20acu201c3 more minutes until artichokes are heated through. Return shrimp to skillet and cook for 1âu20acu201c2 more minutes to warm through. Sprinkle with parsley before serving. Serves 4.
