Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter. Got your attention? That’s the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes. Add artichoke hearts and a splash of white wine, and you’re on your way to a flavor-filled dish that layers on the tastes of South Louisiana.
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
I love dishes that celebrate the regional flavors that they’re known for, and when they are simple to make, I’m heading for the kitchen. My recipe for Shrimp and Artichoke Sauté follows that formula, and I proclaim it a soon-to-be classic, well, at least in my family.
Sauté in butter in a non-stick pan for an easy one-pan dish.
Oh, did I mention chopped Cajun tasso for a pungent punch of smoke and spice? This recipe is a classic example of the layering of ingredients so common in Cajun cooking: a flurry of flavor comes from a variety of seasonings like minced garlic, green onion tops, fresh flat-leaf parsley, and a slice of lemon. Spice it all up with coarsely ground black pepper, a hint of Cajun seasoning, and a salty sprinkle of Parmesan, and this Shrimp and Artichoke Sauté is ready to crown a mound of angel hair.
Heat up the skillet and fire up your taste buds for a classic Cajun recipe of Shrimp and Artichoke Sauté.
Tasty ingredients are the key to this Shrimp and Artichoke Sauté.
- 2 cups all-purpose flour
- 1 tablespoon granulated garlic
- 1 tablespoon paprika
- 2 dozen jumbo (16/20 count) Gulf shrimp, peeled, deveined, and butterflied
- 1 stick (8 tablespoons) unsalted butter
- ½ cup diced tasso, such as Savoie's, or smoked ham
- ½ cup dry white wine
- 1 (14-ounce) can quartered artichoke hearts, packed in water and drained
- 1 tablespoon minced garlic
- ½ teaspoon dried thyme
- ½ cup diced green onion tops
- ½ cup chopped flat-leaf parsley
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon Acadiana Table Cajun seasoning blend, see recipe here
- 4 slices lemon, seeds removed
- ¼ cup Parmesan cheese
- 6 cups cooked angel hair pasta, for serving
- In a mixing bowl, add the flour, garlic, and paprika, and combine. Add the shrimp and coat.
- In a large non-stick skillet over medium-high heat, add the butter and once it begins to sizzle, add the battered shrimp and tasso. Sauté the shrimp for 2 minutes on each side and deglaze with wine. Add the artichoke hearts, garlic, thyme, green onion, and parsley, and season with black pepper, Cajun seasoning, and lemon slices. Let the mixture cook for another 8 minutes until the flavors combine. Turn off the heat and let the mixture rest and the flavors soak in. Add the cheese and stir to combine.
- Portion the pasta into 4 bowls. Spoon the shrimp and sauce over the pasta, evenly distributing the ingredients. Serve with plenty of hot French bread and hot sauce on the side.
Shrimp and artichoke is a perfect pairing.
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This looks so good. One I am going to try soon. I feel a trip to Louisiana is due soon.
Thanks Marsha. The Mardi Gras season is here; plan a trip soon. All the best.
Made this last night and was gourmet delicious. I went low carb a month ago and used spaghetti squash instead of pasta and we loved this recipe. Will make it many more times.
Hey KY – Thanks for the glowing review; please keep the comments coming. All the best.
This is actually useful, thanks.
George thx so much for sharing with us. You bring gourmet to the table at home – And that’s a wonderful thing for us middle aged and above.
This recipe looks delicious, can I substitute country ham instead of tasso? I can’t find tasso at HEB or in College Station but have country ham in my freezer.
Hey Barron – Yes…I list smoked ham as a good substitute for tasso. All the best.
Hi, George! Love your recipes and the stories intertwined in them. I made this last night for my bride for Mother’s Day. The flavors are amazing! My only suggestion would be to remove the shrimp after sautéing them and add them back after the 8 minutes of cooking everything else. That way the shrimp are not overcooked. Keep the deliciousness coming! C’est si bon!
Hey Gregory – Good suggestion. Thanks for the comment. All the best.
I live in Texas but was raised in New Orleans so when we have guests here, they are always hopeful to get some Cajun or Creole dishes. I made this one, and it did not disappoint! Very gourmet. I like the comment about removing the shrimp before the 8-minute cook time so they aren’t overdone. I’ll try that next time, and there WILL be a next time!
Hey Johanna – Thanks for bringing our treasured Cajun and Creole cooking to the folks in Texas. I am glad they loved your dish, and please try many of the other recipes on Acadiana Table. And please leave a comment. All the best.