I had the opportunity last week to use my new cookbook from Paula Deen, The Deen Family Cookbook. It is chock full of southern deliciousness.Since it was Friday and in our home we try to keep it meatless all year round, this recipe just jumped from the page. It came together in less than 20 minutes, including the rice I served it over. It was simple, fresh and delightful. Of course I have yet to be disappointed by the Queen of Butter!
I look forward to making many more recipes from this cookbook. Don’t worry. I promise to take pictures when I do.
Paula Deen’s Shrimp Scampi w/Artichokes and Basil
pg. 67 of The Deen Family Cookbook
8 TBSP (1 stick) of butter
3 cloves of garlic, minced
1/3 cup dry white wine
3/4 TSP salt, plus more to taste
1/8 TSP red pepper flakes, plus more to taste
2 pounds large shrimp, peeled and diveined
1 cup marinated artichoke hearts, drained
1/3 cup chopped fresh basil
Juice of one lemon
Cooked pasta or rice for serving
1. In a large skillet over medium-high heat, melt butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine, salt, 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.
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