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.
Artichoke Shrimp Saute'
- 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).