Last night I made a healthy version of shrimp scampi, taken from Healthy Appetite with Ellie Krieger. I watch the show on occasion, I like some of her dishes, I fast-forward through most of the show. This one is good - if you don’t expect it to taste much like scampi, i.e. full of butter (there is no butter in it). It should just be named “Shrimp with Artichokes”. I added aspargus as well, at the sime time as the shallots and garlic - very tasty. I also added some Spicy Montreal Steak Seasoning because I can’t seem to cook without it. This recipe would also be good with some whole-wheat angel hair pasta.

Shrimp Scampi with Artichokes

This recipe would be good with some whole-wheat angel hair pasta. Asparagus optional.

Ingredients

• 2 tbsp. olive oil
• 4 large cloves garlic, minced (about 4 teaspoons)
• 2 medium shallots, thinly sliced (about 1/3 cup)
• 1 1/4 pounds large shrimp (about 20), peeled and deveined
• 1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
• 1/3 cup dry white wine (1/2 if adding asparagus)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• salt and pepper to taste
• 1 bunch fresh asparagus, trimmed into 1-inch lengths

Preparation

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