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Shrimp Scampi with Artichokes
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2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepperHeat 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.
| Nutrition Information |
| Nutritional Analysis per Serving |
Calories 285 |
| Total fat 10g |
Saturated fat 1.5g |
| Monunsaturated fat 6g |
Polysaturated fat 1.5g |
| Protein 32g |
Carbohydrates 14g |
| Fiber 5g |
Cholesterol 215mg |
| Sodium 540mg |
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Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 6 minutes
Yield: 4 servings, serving size: 2 cups
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Episode#: EK0401
Copyright © 2006 Television Food Network, G.P., All Rights Reserved |