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  • 4servings
  • 21minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 large cloves garlic, minced (about 4 teaspoons)

  3. 2 medium shallots, thinly sliced (about 1/3 cup)

  4. 1 1/4 pounds large shrimp (about 20), peeled and deveined

  5. 1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered

  6. 1/3 cup dry white wine

  7. 2 tablespoons fresh lemon juice

  8. 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

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