• Home
  • Recipes
  • Lifestyle
  • More
    • About
    • Work With Me!
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Recipes » dinner » seafood » Shrimp Artichoke Pot Pie

Shrimp Artichoke Pot Pie

By Kate Morgan Jackson

Jump to Recipe

Tender shrimp are topped with an artichoke “crust” in this simple and delicious take on the traditional pastry-topped pot pie. So ditch the pie crust and go for shrimp artichoke pot pie!

Shrimp Artichoke Pot Pie

So, this recipe for shrimp artichoke pot pie almost didn’t make it onto the blog, because try as I might, I couldn’t get a picture that I was happy with.  And  usually when that happens, I usually don’t post about the recipe, because for me and my little blog, it’s as much about the picture as it is the recipe.  But this one…this recipe was just too dang good and easy for me to not break all my rules and post a less-than-wonderful picture, and when you take a bite of this one you will understand.  Ready for a whole new take on pot pie?  Let’s make it!

Please see this post for more on this stubborn quirk of mine regarding the Picture Issue and what can happen when I try and fight against it.   But I think in this case it is worth making an exception, because this is a heavenly combo of shrimp cooked in garlic and butter topped with a creamy, tarragon-infused “crust” of artichokes that you sprinkle with parmesan cheese, run under your broiler and then dig into.    Here’s an even WORSE picture of what it looks like when it first comes out of the oven…

Shrimp Artichoke Pot Pie

It’s one of those under-30-minute miracles of scrumptiousness that can turn an ordinary Tuesday night into ooh-la-la.  It just doesn’t take a pretty picture, and because that makes me nuts I will add a completely irrelevant picture I took out of the airplane window one time  when we went down to Clemson University to visit the Southern daughter.

clouds

Pretty picture, right??  I feel better now.  Almost as good as you will feel after you make this quick and scrumptious supper…you’ll never feel the same way about pot pie again!

Print
shrimp artichoke pot pie

Shrimp Artichoke Pot Pie


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American
Print Recipe
Pin Recipe

Ingredients

  • 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, chopped
  • 2 nine ounce packages frozen artichoke hearts, thawed
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 cup bread crumbs

Instructions

  1. Melt 2 tablespoons of the butter in a frying pan over medium heat and saute the garlic until softened. Add the shrimp and red pepper and stir for another 2-3 minutes. Scoop everything into a bowl and set aside.
  2. Add the remaining tablespoon of butter and the olive oil to the skillet. Add the shallots and saute for two minutes over medium high heat. Add the artichoke hearts and stir for 2 minutes more.
  3. Add cream, salt, pepper and tarragon and bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Pour the seafood mixture into a broiler-safe baking dish that will hold it in one layer. Spread the artichoke “crust” mixture over the top. Sprinkle with parmesan cheese and bread crumbs.
  5. Pre-heat the broiler and broil the pot pie until the cheese is melted, about 3-5 minutes, watching carefully to make sure it doesn’t get too brown. Serve at once.
3491.9 g553 mg18.4 g9.9 g0.3 g11.9 g3.9 g36.5 g285.8 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

 

SaveSave

SaveSave

SaveSave

711shares
  • Facebook 17
  • Twitter
  • Yummly 134
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

Know someone who would love this recipe?
Click here to email them the link!

Published on February 8, 2018

Good for: Lent

Last Post:
Easy Beef Stir-Fry
Next Post:
Slow Cooker Bourbon Chicken and Broccoli

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Joanne says

    June 6, 2012 at 9:17 pm

    I always feel SO SAD when pictures of dishes I love just don’t turn out. Because I refuse to post them also and I end up feeling guilty for not sharing them and then I have to make them and try again for a good shot. It’s intense.

    A spring pot pie…sounds fabulous to me!

    Reply
    • Kate says

      June 8, 2012 at 7:20 am

      It’s a dilemma….I have about 10 recipes lounging around with less than good pictures. I’m just going to have to make them again…but I have so many new ones in line! Sigh.

      Reply
  2. Foodiewife says

    June 6, 2012 at 11:50 pm

    First, let me say that IS a mouth-watering photo. Truly. I live in artichoke country, and love ’em. The tarragon seals the deal. I could definitely enjoy this dish, and I shall!

    Reply
    • Kate says

      June 8, 2012 at 7:19 am

      Aw, thank you! That makes me feed better. I think artichokes should HAVE their own country, that’s how much I adore them!

      Reply
  3. April says

    June 13, 2012 at 10:51 am

    I made this dish for my gourmet club on Monday nights, and it was a big hit. SO delicious, and so easy! That tarragon-seafood combo is the best, and the toasty parmesan/artichoke topping was just icing on the cake. Thanks for the great recipe!

    Reply
    • Kate says

      June 17, 2012 at 7:58 am

      Oh, I’m so glad! (And a gourmet club sounds just plain fabulous…something to look forward to on Mondays!!)

      Reply
  4. ruthie says

    June 18, 2012 at 4:34 am

    OMG, that looks gorgeous. You eat with your eyes, remember, and I can see how delicious it would be. I just bought some grilled baby artichokes packed in olive oil, and I may use them for this. Yum!

    Reply
    • Kate says

      June 20, 2012 at 7:55 pm

      Oooh, those sound amazing, for this recipe or just about anything else!

      Reply
  5. Joe Lewis says

    August 31, 2013 at 9:22 am

    I want to experience this dish. Looks great but….

    For the life of me it looks like there are carrots in the dish and I don’t see them in the recipe. That makes me wonder if there should be a package of mixed vegetables in there somewhere.

    Can you help me be sure about the carrots?

    Joe Lewis

    Reply
    • Kate says

      August 31, 2013 at 10:41 am

      Nope, no carrots! I think you are just seeing the nice pink~orange cooked shrimp!

      Reply
  6. Ellie says

    February 9, 2018 at 8:37 am

    Hi Kate,
    Many of your recipes call for frozen artichoke hearts. I can never find them near me. What would be a good substitute? Thank you.
    Ellie

    Reply
    • Kate says

      February 11, 2018 at 1:17 pm

      Hi Ellie! If you can find artichokes in a can (usually in with all the other canned veggies) those will work too. I would just rinse them really well with water to clean out some of that “canned” taste. Hope this helps!

      Reply
  7. Ellie says

    February 11, 2018 at 2:14 pm

    Thanks Kate! This helps tremendously!

    Reply
    • Kate says

      February 12, 2018 at 3:58 pm

      Oh good! I do love artichokes (as you can tell!) :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



Follow Framed Cooks on Pinterest

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Pasta with Buttered Sour Cream and Bacon
  • Grandpa's Coca-Cola Ribs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

Exhausted by the thought of figuring out what to make for dinner?


Sign up to get four fun and easy recipes every week!