Sautéed Shrimp with Artichokes and Cilantro

This quick-and-easy dish is simple enough to prepare on a weeknight but special enough for guests. Serve over hot pasta.

Yield: 3 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 7.3g
  • Saturated fat: 1.2g
  • Protein: 33.7g
  • Carbohydrate: 10.6g
  • Cholesterol: 230mg
  • Iron: 3.7mg
  • Sodium: 811mg
  • Calories from fat: 27%
  • Fiber: 3.0g
  • Calcium: 81mg

Ingredients

  • 1 tablespoon olive oil
  • Cooking spray
  • 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

Preparation

  1. 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.
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