Shrimp Scampi with Sun-Dried Tomatoes and Artichokes
- 1/2 pound linguini, cooked according to package instructions
- 2 tablespoon butter
- 1 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/2 pound frozen pre-cooked shrimp, peeled and deveined
- 5 tablespoons Vermouth wine
- 6 ounces frozen artichoke hearts, thawed (or canned)
- 1/3 cup thinly sliced sun-dried tomatoes
- 1/4 teaspoon fresh black pepper
- 1/4 teaspoon sea salt, plus more to taste if desired
- One large lemon
- 1/4 cup finely chopped parsley leaves
- freshly grated parmesan cheese for serving
- Produce
- Artichoke hearts, frozen (6 ounces)
- Garlic (2 cloves)
- Lemon, large (1)
- Parsley, leaves (1/4 cup)
- Shallots (2)
- Tomatoes, sun-dried (1/3 cup)
- Seafood
- Shrimp, frozen pre-cooked (1/2 pound)
- Cooking & Baking
- Black pepper, fresh (1/4 teaspoon)
- Olive oil, extra-virgin (1 tablespoons)
- Sea salt (1/4 teaspoon)
- Pasta & Grains
- Linguini (1/2 pound)
- Dairy
- Butter (2 tablespoon)
- Parmesan cheese (1)
- Beer, Wine & Liquor
- Vermouth wine (5 tablespoons)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published February 11, 2011 (2 years ago).
53 people saved this recipe.
