Ingredients

2 tablespoons extra-virgin olive oil
8 tablespoons (1 stick) butter
3 cloves garlic, minced
1/3 cup dry white wine
3/4 teaspoon salt, plus more for seasoning
1/8 teaspoon red pepper flakes
Cracked black pepper
2 pounds large shrimp, peeled and deveined
1 cup marinated artichoke hearts, drained
1/2 cup chopped fresh basil
Rice, pasta, or crusty bread, for serving
1/2 cup grated Parmesan

Directions

In a large skillet over medium-high heat, add the oil and melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine, salt, red pepper flakes, and black pepper, to taste, and bring to a simmer. Let the liquid reduce by half, about 2 minutes.

Add the shrimp and artichokes and cook, stirring occasionally, until the shrimp are just pink, 2 to 4 minutes. Stir in the basil. Season with salt and serve over pasta, rice, or with crusty bread. Sprinkle with the cheese.

Recipe Courtesy of Paula Deen