This dish hits on some of my favorites!  Shrimp, garlic, and artichokes!  It’s super easy for a weeknight, but can impress if entertaining!

I am picky when it comes to shrimp.  I only buy jumbo shrimp (hee hee ?) because they hold up well when cooking and are also just more satisfying.  Shrimp is such a versatile food as well!  Shrimp can be sauteed, grilled, steamed, boiled, roasted, broiled, pan-seared, or fried.   It’s really low in calories (only 84 calories in a 3oz serving), high in protein (18 grams), and is a good source of Omega 6 and 3 fatty acids.    I recommend making sure all the shrimp smell fresh before cooking.

In this recipe, I simply saute the garlic in olive oil until the edges turn a golden color, add the shrimp, and then once the shrimp is pink I add the white wine, artichokes, and diced tomatoes.  It’s really that simple!  I buy already quartered artichoke hearts to save on prep-time.  You can just use a can of diced tomatoes, but I dice and then freeze tomatoes from my garden so I use those instead.

I usually serve this over Jasmin Rice, but it can also be served over pasta.  This last time I served it over steamed swiss chard because I am trying to watch my carbs.  Cauliflower Rice is another low-carb option.


Print Recipe
5 from 2 votes

Artichoke Shrimp Saute'

Sauteed Shrimp with artichokes, garlic, tomatoes, and white wine
Prep Time10 minutes
Cook Time10 minutes
0 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 2 lbs Shrimp Peeled and Deveined
  • 2 Tbs Olive Oil
  • 2-4 Cloves Garlic Depending on size
  • 1 Can Artichoke hearts
  • 1 Can Diced Tomatoes
  • 1/3 Cup Dry White Wine
  • Salt and pepper to taste


  • Heat a large skillet on medium heat, add olive oil
  • Saute diced garlic until golden brown
  • Add the shrimp and cook until pink
  • Add the white wine, artichokes, and tomatoes.
  • Simmer until thoroughly warmed (2-3 minutes).