Ingredients:

  • 1 lb (450 g) Large Shrimp, peeled and deveined
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Unsalted Butter, divided
  • 4 cloves Garlic, minced
  • 1/2 tsp Dried Oregano
  • 1/2 cup (120 ml) Dry White Wine (or chicken stock)
  • 1 (14 oz) can Artichoke Hearts, quartered, drained and rinsed
  • 1/4 cup (60 ml) Chicken or Vegetable Stock, low sodium
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Lemon Juice
  • 1/4 cup (60 g) Crumbled Feta Cheese
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prep the Shrimp: Pat the thawed and peeled shrimp thoroughly dry using kitchen paper. Toss the shrimp with 1/2 tsp salt and 1/4 tsp pepper.
  2. Heat the Skillet: Place a large skillet over medium-high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Once melted, add the seasoned shrimp in a single layer (work in batches if necessary).
  3. Sear the Shrimp: Cook for 1 to 1.5 minutes per side until the shrimp are just pink. Remove the shrimp immediately and set aside on a clean plate.
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp olive oil. Add the minced garlic and dried oregano. Sauté for 30–60 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown or burn.
  5. Deglaze the Pan: Pour in the white wine (or stock). Bring to a rapid simmer, scraping up any brown bits stuck to the bottom of the pan. Reduce the wine by half, about 1-2 minutes.
  6. Add Artichokes and Stock: Stir in the drained artichoke hearts and the 1/4 cup of chicken stock. Bring the mixture back to a gentle simmer for 1 minute to warm the artichokes through.
  7. Return Shrimp and Finish: Return the partially cooked shrimp to the pan, along with any collected juices. Stir gently and simmer for 1–2 minutes, just until the shrimp are fully cooked and curled into C-shapes.
  8. Enrich the Sauce: Remove the skillet from the heat. Stir in the remaining 1 Tbsp of unsalted butter, the fresh lemon juice, and the lemon zest until the sauce is silky and glossy.
  9. Garnish and Serve: Taste and adjust seasoning (salt and pepper) as needed. Stir in half of the fresh parsley. Serve immediately, topped generously with crumbled feta cheese and the remaining fresh parsley.