Name: Shrimp with Artichokes and Mushrooms
Total time: 30 min
Yield: Serves 4
Ingredients: 2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded; Salt and pepper; 1/4 cup olive oil; 3 garlic cloves, minced; 1/2 teaspoon red pepper flakes; 10 ounces white mushrooms, quartered; 1 (9-ounce) box frozen artichoke hearts, thawed; 1/2 cup white wine; 3 tablespoons unsalted butter, cut into 3 pieces; 2 tablespoons finely chopped fresh parsley

Why This Recipe Works

Extra-large shrimp (21/25 count) were best for our Shrimp with Artichokes and Mushrooms as they didn’t dry out as quickly as smaller shrimp. Marinating the shrimp with potent garlic and pepper flakes before pan-searing yielded a flavor-packed sauté, while Serving the shrimp over rice added extra heft to the dish.

Instructions

Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 tablespoon oil, garlic, and pepper flakes in medium bowl. Cover with plastic wrap and refrigerate for 15 minutes.

Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Cook mushrooms until browned, 6 to 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to medium bowl and tent with foil.

Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving until spotty brown on first side, about 1 minute; transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. Whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through, 1 to 2 minutes. Serve.