Sheet-Pan Shrimp and Artichoke.
So very easy to prepare and brimming with big flavors too! You can complete this sheet pan dish in less than 20 minutes and by simply covering tray with foil, clean up is effortless. Win! Win!
“Delicious served over pasta or rice!”
I am a fan of already peeled and deveined shrimp, it definitely reduces prep time and as a result, I can serve something that is no fuss for a weeknight meal. You can use frozen or jarred artichoke hearts (just drain & rinse) and diced tomatoes from your pantry. I usually serve my sheet-pan shrimp & artichoke over linguine, but you can substitute your favorite pasta or rice, as well.
Shrimp has a slightly sweet taste that really pairs well with citrus, basil, parsley, garlic and red pepper flakes. I always rinse the shrimp in cool water first and then I pat them dry to remove any excess water. You can place the shrimp, garlic and artichoke on the pan ahead of time, but don’t add the tomatoes and lemon until you are ready to cook. The breadcrumb on top is optional, however I like to add it for a crunchier texture. Give it a try and please leave your questions/comments below.
Sheet-Pan Shrimp & Artichoke
- 1 lb. shrimp, rinsed, peeled & deveined
- 1 jar artichoke hearts, drained & rinsed
- 3 cloves garlic, chopped
- 1 14-oz. can Tomato, diced.
- 1 lemon, halved
- Salt & Pepper
- 3-4 basil leaves, sliced
- Red Chili flakes
- ¼ cup Panko Breadcrumbs
- 2 tbsp. olive oil
Preheat oven to 425’. Next, you will want to lay some heavy-duty aluminum foil on your sheet pan. Place shrimp, artichokes & garlic on sheet pan. Pour tomatoes (with juices) and squeeze half of lemon over shrimp. Slice the other lemon half and place on top. Season with salt, pepper. Add basil & chili flakes. Top with breadcrumbs and drizzle with olive oil. Cook for approximately 13-15 minutes or until shrimp is cooked through.
Serving tip: delicious served over pasta or rice.