This Artichoke Shrimp and Rice recipe is an easy, satisfying meal. The key ingredient is our garlicky, buttery Shrimp Scampi that features juicy, flavorful shrimp and a sauce that’s out of this world.
To make Artichoke Shrimp and Rice, just combine tender artichoke hearts, rich sour cream, Parmesan cheese, and scampi sauce with prepared rice. Top it all off with cooked Shrimp Scampi and serve with toast points on the side. You’ll have everyone at your table asking for more.
3 12 oz. packages SeaPak Shrimp Scampi
1 package (6.9 oz.) chicken flavored rice with pasta (such as Rice-a-Roni)
1 can (14 oz.) quartered artichoke hearts, drained
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
Fresh chopped parsley (optional garnish)
1/3 cup reserved scampi butter
4 slices white bread
Cook rice with pasta in a large pot according to the package directions.
Sauté shrimp scampi in a large skillet for 7-8 minutes or until fully cooked.
Pour off 1/3 cup of the scampi butter from the skillet and reserve for toast points.
Add sour cream to shrimp and stir.
Pour shrimp over rice and pasta. Add artichokes and Parmesan. Stir until well mixed and sprinkle with parsley. Serve with toast points.
For toast points: Preheat oven to 350°F. Cut crust off bread and cut slices in half diagonally. Brush scampi butter on each piece of bread and place (butter side up) on a cookie sheet. Bake for 8-10 minutes, or until crunchy.