I have a new favorite game. It's called Ask Andy What He Wants For Dinner. He'll name a completely random ingredient (in this case, artichokes), and I get to find a fun recipe that makes everyone happy.
The result of this round of the game was Shrimp Scampi with Artichoke Hearts. I already spend a lot of time making Ellie Krieger dishes, but I'm skipping out on the next 3 weeks (just not so into the recipe choices), so consider this my peace offering to the group. I don't make shrimp too often, and when I do usually don't wind up loving it (not a big seafood gal in general), but this was definitely a huge success, we devoured it! The flavors came together perfectly, it wasn't too heavy at all, and and it, unlike many of Ellie's recipes, came together in about 10 minutes flat.
So here's my tip of the day: I buy those 4-packs of baby pinot grigio bottles and keep them in the fridge. That way, I don't feel like I need to drink a whole bottle of wine when a recipe calls for it (although that sounds like it would be a good time!). And when it calls for 1/4 or 1/3 cup, there's just the right amount left in the little bottle to enjoy while you cook. Total win.
I served this on top of some fresh egg fettuccine tossed with olive oil, garlic, crushed red pepper, and some grated grana. Simply divine.
Shrimp Scampi with Artichoke Hearts
Adapted from Ellie Krieger's The Food You Crave
2 tbsp. olive oil
4 large cloves garlic, minced
2 medium shallots, thinly sliced
1 1/4 lb. medium shrimp (Amy's note: I used 1 lb., it could have easily served 4)
1 14-oz. can artichoke hearts, rinsed, drained, and quartered
1/3 c. dry white wine
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh flat-leaf parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the garlic and shallots and cook, sitrring, until softened but not browned, 2-3 minutes. Add the shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3-5 minutes. Stir in parsley, salt, and pepper. Garnish with more parsley and serve.