My friend Elizabeth just shared this recipe with me. She was even able to cut the amount of butter in half (only 4 T) and it was still delicious! The recipe originally comes from Paula Deen and I can't wait to try it!!! Two of my favorite ingredients are artichokes and basil, so I'm sure I'll love this one!
8 tablespoons (1 stick) butter
3 cloves garlic, minced
1/3 cup dry white wine
¾ teaspoon salt, plus more to taste
1/8 teaspoon red pepper flakes, plus more to taste
2 pounds large shrimp, peeled and deveined
1 cup marinated artichoke hearts, drained
1/3 cup chopped fresh basil
Juice of 1 lemon
Cooked pasta, rice or crusty bread, for serving
1. In a large skillet over medium-high heat, melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine, salt, red pepper flakes and pepper to taste, and bring to a simmer. let the liquid reduce by half, about 2 minutes.
2. Add the shrimp and artichokes, and cook, stirring occasionally, until the shrimp are just pink, 2 to 4 minutes. stir in the basil and lemon juice. sprinkle with salt to taste, and serve over pasta or rice, or with crusty bread