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Shrimp Artichoke Pot Pie
- 3 tablespoons butter
- 2 cloves garlic, minced
- 2 pounds of shrimp, peeled and deveined
- 1/4 teaspoon red pepper
- 1 tablespoon olive oil
- 2 shallots, minced
- 2 nine ounce packages frozen artichoke hearts, thawed and quartered
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup freshly grated parmesan cheese
Directions:View on Framed Cooks
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