Shrimp Francesca

Shrimp Francesca

Kristen Milone 4

"Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta."


35 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
  3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
  4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
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  1. 439 Ratings


I never liked artichokes before eating this dish but it is outstanding! It tastes like it is from a very fancy restaurant. The one and only creator of this dish, Francesca herself, has made it f...

This was to die for!!! Usually, I am a little skeptical of a recipe with not a lot of reviews...soooo glad I took the risk b/c it was WELL worth it! I followed the recipe exactly as listed.

This is a keeper. Family of 4 loved it. I used 2 Tbs lemon juice and used parmesan cheese instead of romano and I used over a pound of regualr-sized shrimp. Everyone had seconds and I wish t...

I use alot of recipes from this site but usually dont take the time to review them. This dish was fantastic and super quick and easy yet tasted elegant like from a four start restaurant, I whipp...

This was really good. I cut back on the butter this time, but next time I will do exactly what the recipe says. I might also crisp it up a little under the broiler at the end.

OMG if I could give this more than 5 stars I would! Absolutely nothing needs to be changed about the recipe it is absolutely perfect the way it is and so easy to make! this will be a repeat dish...

barbedwards.......capers, white wine, leftover champagne (like anyone would have leftover)'ll just need a couple of tablespoons

Great, fast , easy, outstanding recipe!! I put a pinch of crushed red pepper in with the butter for a little zip.

Simple and delicious! I broiled a little bit to brown it.