Shrimp with Artichoke Cream Sauce

Ingredients

2 pounds (21-25 count) fresh shrimp peeled and deveined 2 cup canned artichoke hearts 4 ounces butter, divided 1 cup olive oil, divided 1 cup purple onion, diced 3/4 cup red bell pepper, diced 3/4 cup yellow bell pepper, diced 2 cups fresh mushrooms, sliced 2 cups white wine 2 tablespoons fresh garlic, minced 1 tablespoon fresh thyme 1 tablespoon fresh basil 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 cup flour 1 quart heavy whipping cream 2 teaspoons lemon juice 2 tablespoons parsley, chopped Salt and black pepper, to taste

Directions

1. In a large skillet, melt 2 ounces of butter and ½ cup of olive oil over medium-high heat. Sauté the onions, bell peppers and mushrooms for about5 minutes. Add white wine and reduce heat by half. 2. Add minced garlic, thyme, basil, 1 teaspoon black pepper and cayenne pepper. Let this mixture cook for 2-3 minutes, then whisk in the flour, stirring constantly until a white roux is achieved. The flour will absorb all the liquid in the skillet. 3. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts and let it simmer for 2-3 minutes. 4. In a separate skillet, add the remaining 2 ounces of butter and ½ cup of olive oil. Sauté the shrimp for 2 minutes or until pink. Add lemon juice, salt and pepper to taste and parsley. Cook for 4-6 minutes. 5. Add the sautéed shrimp with juice to cream sauce, stirring to incorporate. Serve over rice or pasta. Makes 4-6 servings