Shrimp Scampi With Artichokes

• 2 tablespoons olive oil
• 1 1/4 lbs large shrimp, peeled and deveined (about 20)
• 4 large garlic cloves, minced (about 4 teaspoons)
• 2 medium shallots, thinly sliced (about 1/3 cup)
• 1 (11 ounce) package frozen artichoke hearts, thawed and chopped
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley, extra for garnish
• salt & fresh ground pepper, to taste
• 5 tablespoons butter
• 1 tablespoon parmigiano-reggiano cheese (grated) (optional)
• 1 pinch red pepper flakes (optional)

1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
2. Saute shrimp, turning over once, until just cooked through, about 2 minutes
3. Transfer with a slotted spoon to a large bowl.
4. Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned.
5. Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute.
6. Add butter to skillet, stirring until melted, and stir in shrimp.
7. Remove skillet from heat.
8. Divide among 4 plates.
9. Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.

olive oil, shrimp, garlic, shallots, white wine, lemon juice, flatleaf parsley, salt, butter, cheese, red pepper

Taken from www.food.com/recipe/shrimp-scampi-with-artichokes-300122 (may not work)