Shrimp and Artichokes in Peppery Butter Sauce

Name: Shrimp and Artichokes in Peppery Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cut off artichoke stems with a serrated knife and discard.
2
With scissors trim tips of leaves.
3
In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife.
4
While artichokes are cooking, preheat oven to 500F.
5
Drop garlic into a food processor with motor running and mince.
6
Turn motor off.
7
Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine.
8
Add butter and blend until combined well.
9
Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions.
10
Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.
11
Invert artichokes on paper towels to drain.
12
Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp and Artichokes in Peppery Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!