Shrimp Scampi

Recently, I made Ellie Krieger's Shrimp Scampi with Artichokes and was so impressed with the taste. It also came together very quickly which is something I always really value in a recipe. I don't ever really mind spending all day or all night in the kitchen, but sometimes it's nice to get in and get out. Anyways, this is one of those dinners that is easy, quick, and really, really good.


Ingredients:
2 tablespoons olive oil
4 large cloves garlic, minced
2 medium shallots, thinly sliced
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.