Joey K’s Shrimp Magazine
Get the recipe for this showstopping shrimp magazine, from Joey K's, here!
- 1/4 cup olive oil
- 1 Tbsp flour
- 1 lb large butterfly shrimp per person
- 1 Tbsp fresh minced garlic
- 8 slices chopped ham
- 1 can quartered artichoke hearts
- 1/4 cup white wine
- 1 stick Melted butter
- 1 Tbsp Fresh Basil
- capellini pasta
- 1 tsp green onion
- 1 tsp Parmesan cheese
- 1 tsp fresh parsley
- Heat olive oil in a sauce pan, add lightly floured shrimp and sauté for a minute.
- Add garlic, ham, artichoke hearts, white wine, butter and basil.
- Sauté for a few more minutes.
- Serve over pasta and garnish with green onion, parmesan, and parsley.
Tried this recipe?Let us know how it was!