Sauteed Shrimp With Artichokes And Mushrooms - cooking recipe

Ingredients

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 white wine
3 tablespoons unsalted butter, cut into 3 pieces
2 tablespoons fresh parsley, minced
4 cups cooked rice

Preparation

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. 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. 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.