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Joey K’s Shrimp Magazine

Get the recipe for this showstopping shrimp magazine, from Joey K's, here!
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Ingredients
  

  • 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

Instructions
 

  • 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.
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