Shrimp Scampi with Artichokes

• 2 tablespoons olive oil
• 4 large cloves garlic, minced (about 4 teaspoons)
• 2 medium shallots, thinly sliced (about 1/3 cup)
• 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

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

olive oil, garlic, shallots, shrimp, white wine, lemon juice, flatleaf parsley, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ellie-krieger/shrimp-scampi-with-artichokes-recipe.html (may not work)