Saturday, February 20, 2010

Healthified Shrimp Scampi

I love shrimp scampi, but most recipes I always have a ton of butter, which is delicious, but not very healthy. This recipe is courtesy of Ellie Krieger and her The Food You Crave cookbook.

2 Tbsp olive oil
4 large garlic cloves, minced
2 medium shallots, thinly sliced
1 and 1/4 pounds shrimp, peeled and deveined
1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh Italian parsley, plus a little for garnish
salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the garlic and shallots and cook, stirring, until softened but not browned, 2-3 minutes. Add the shrimp, artichoke hearts, wine and lemon juice and cook until the shrimp are cooked through, 3-4 minutes. Stir in the parsley, salt and pepper to taste. Divide among 4 plates, garnish with additional parsley, and serve.

I added a little freshly grated parmesan reggianno and served it over orzo. You could also serve it over rice or whole-grain pasta.

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