This quick-and-easy dish is simple enough to prepare on a weeknight but special enough for guests. Serve over hot pasta.
1 tablespoon olive oil
1 pound peeled and deveined large shrimp
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon salt
How to Make It
Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add shrimp and artichokes; cook 5 minutes or until shrimp are done, stirring occasionally. Add chopped cilantro and remaining ingredients.