1 tablespoon olive oil
2 large cloves garlic, minced (about 4 teaspoons)
1 medium shallot, thinly sliced (about 1/3 cup
1 pound large shrimp (about 20) peeled and deveined
1 (11ounce) package frozen artichoke hearts, thawed, or 1 (14ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
1 tablespoons lemon juice
1 tablespoons fresh flat-leaf parsley, plus more for garnish
½ teaspoon salt
¼ teaspoon black pepper
½ cup toasted pine nuts
Freshly grated Parmesan cheese
Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine and lemon juice and cook until the shrimp are cooked through – 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide between 2 plates, garnish with additional parsley, toasted pine nuts and freshly grated Parmesan cheese.
Sex Notes from K.:To toast the pine nuts, place in a sauté pan and swirl until aroma begins to be released, set aside and cool. Pine Nuts are known to be an Aphrodisiac, as well as the artichokes; everything else is just plain tasty! This is an easy and delicious meal that isn’t heavy especially if you buy deveined shrimp like I do. This let’s me save my energy for other things…
