Shrimp Scampi with Artichokes
- Level: Easy
- Yield: 4 servings, serving size: 2 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 285 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 215 milligrams
- Sodium
- 540 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 5 grams
- Protein
- 32 grams
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
Ingredients
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 pepper
Directions
- 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.