Shrimp with Artichokes and Mushrooms

Name: Shrimp with Artichokes and Mushrooms
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

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Appears in Cook's Country February/March 2011

Main Courses

Fish & Seafood

Weeknight

You don’t need to dirty every pan in your kitchen to craft a substantial meal.

SERVES4

TIME30 minutes

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-pack...

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