10 Ingredients
  • 2 tablespoons 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
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition
228
11% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

13% 8

Saturated

7% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 9

Fiber

19% 5

Sugars

- 2

Sugars, added

- 0

Protein

45% 22

Cholesterol

60% 179

Sodium

37% 880

Calcium

13% 126

Magnesium

20% 85

Potassium

11% 533

Iron

10% 2

Zinc

17% 2

Phosphorus

62% 433

Vitamin A

9% 85

Vitamin C

18% 16

Thiamin (B1)

8% 0

Riboflavin (B2)

6% 0

Niacin (B3)

21% 3

Vitamin B6

31% 0

Folate equivalent (total)

22% 89

Folate (food)

- 89

Folic acid

- 0

Vitamin B12

66% 2

Vitamin D

1% 0

Vitamin E

20% 3

Vitamin K

40% 48

Sugar alcohols

- 0

Water

- 221
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