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Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
  • ½ red onion, sliced
  • 4 cloves garlic, sliced
  • 1 cup sun-dried tomatoes in oil, chopped
  • 1 cup artichoke hearts in brine, drained (brine reserved) and quartered
  • ½ cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 1 pinch crushed red pepper
  • 1 lemon, halved
  • 2 tablespoons unsalted butter, optional
  • 1 bunch fresh basil, stemmed and chopped or thinly sliced
  • Cooked linguini or toasted baguette, for serving
Steps
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