Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter. Got your attention? That’s the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes. Add artichoke hearts and a splash of white wine, and you’re on your way to a flavor-filled dish that layers on the tastes of South Louisiana.
I love dishes that celebrate the regional flavors that they’re known for, and when they are simple to make, I’m heading for the kitchen. My recipe for Shrimp and Artichoke Sauté follows that formula, and I proclaim it a soon-to-be classic, well, at least in my family.
Oh, did I mention chopped Cajun tasso for a pungent punch of smoke and spice? This recipe is a classic example of the layering of ingredients so common in Cajun cooking: a flurry of flavor comes from a variety of seasonings like minced garlic, green onion tops, fresh flat-leaf parsley, and a slice of lemon. Spice it all up with coarsely ground black pepper, a hint of Cajun seasoning, and a salty sprinkle of Parmesan, and this Shrimp and Artichoke Sauté is ready to crown a mound of angel hair.
Heat up the skillet and fire up your taste buds for a classic Cajun recipe of Shrimp and Artichoke Sauté.
- 2 cups all-purpose flour
- 1 tablespoon granulated garlic
- 1 tablespoon paprika
- 2 dozen jumbo (16/20 count) Gulf shrimp, peeled, deveined, and butterflied
- 1 stick (8 tablespoons) unsalted butter
- ½ cup diced tasso or smoked ham
- ½ cup dry white wine
- 1 (14-ounce) can quartered artichoke hearts, packed in water and drained
- 1 tablespoon minced garlic
- ½ teaspoon dried thyme
- ½ cup diced green onion tops
- ½ cup chopped flat-leaf parsley
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon Acadiana Table Cajun seasoning blend, see recipe here
- 4 slices lemon, seeds removed
- ¼ cup Parmesan cheese
- 6 cups cooked angel hair pasta, for serving
- In a mixing bowl, add the flour, garlic, and paprika, and combine. Add the shrimp and coat.
- In a large non-stick skillet over medium-high heat, add the butter and once it begins to sizzle, add the battered shrimp and tasso. Sauté the shrimp for 2 minutes on each side and deglaze with wine. Add the artichoke hearts, garlic, thyme, green onion, and parsley, and season with black pepper, Cajun seasoning, and lemon slices. Let the mixture cook for another 8 minutes until the flavors combine. Turn off the heat and let the mixture rest and the flavors soak in. Add the cheese and stir to combine.
- Portion the pasta into 4 bowls. Spoon the shrimp and sauce over the pasta, evenly distributing the ingredients. Serve with plenty of hot French bread and hot sauce on the side.
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