4 tsp olive oil
1 pound med shrimp, peeled with tails removed
6-8 garlic cloves crushed or minced
1/2 cup chicken broth
1/2- 3/4 cup white wine
1/8-1/4 cup fresh lemon juice
1/4 cup minced parsley
1/2 can of separated artichoke hearts
1/4 tsp salt
1/4 tsp freshly ground pepper
In a large nonstick skillet, heat the oil. Saute the shrimp until pink. Add the garlic and stir. Remove shrimp and set aside.
In the same skillet, combine the broth, wine, lemon juice, parsley, artichokes, salt and pepper; bring it to a boil. Allow sauce to reduced by half.
Add shrimp back and pasta of choice. Garnished with the lemon wedges and sprinkled with parsley.
Makes 4 servings
Original recipe taken from a blog:Smoked and Grilled but slightly altered to cater to our personal tastes.
No comments:
Post a Comment