Sauteed Shrimp With Artichokes And Mushrooms

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs shrimp, peeled and deveined and tails removed
• salt
• pepper
• 1/4 cup olive oil
• 3 garlic cloves, mined
• 1/2 teaspoon red pepper flakes
• 10 ounces cremini mushrooms, timmed and quartered
• 9 ounces frozen artichoke hearts, thawed
• 1/2 cup dry wine
• 3 tablespoons unsalted butter, cut into 3 pieces
• 2 tablespoons fresh parsley, minced
• 4 cups cooked rice

Recipe

• 1 1. pat shrimp dry with pape towels and season with salt and pepper. combine shrimp, 1 t. oil, garlic and pepper flakes in medium bowl. cover and refrigerate for 15 minutes.
• 2 2. meanwhile, heat 1 t. oil in 12-inch nonstick skillet over medium high heat until shimmering. add mushrooms and cook until browned, 6-8 minutes. add artichokes and cook until ightly browned, about 3 minutes. thransfer vegetables to medium bowl and tent loosely with aluminum foil.
• 3 3. heat 1 t. 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 shrimp to a bowl with begetables. repeat with remaining 1 t. oil and reminaing shrimp. add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. whish in butter until smooth. stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. serve over rice.