Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 79
- Sodium
- 423
- Total: 25 min
- Active: 25 min
Ingredients
1/4 cup extra-virgin olive oil
1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
1/2 red onion, sliced
4 cloves garlic, sliced
1 cup sun-dried tomatoes in oil, chopped
1 cup artichoke hearts in brine, drained (brine reserved) and quartered
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1 pinch crushed red pepper
1 lemon, halved
2 tablespoons unsalted butter, optional
1 bunch fresh basil, stemmed and chopped or thinly sliced
Cooked linguini or toasted baguette, for serving
Directions
- Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
- Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
- Toss with linguine or serve in a bowl with some toasted baguette.