Lemon Garlic Shrimp with Peas and Artichokes sounds like a mouthful — a mouthful of heaven! Don’t be intimidated by the recipe’s long name because this marvelous dish doesn’t take that long to prepare. You’re going to need quite a few ingredients to make this meal, so it’s best to set them all down before you start the actual cooking.
Not only is this combination of lemon garlic shrimp with peas and artichokes a feast for the eyes, but you get to indulge in the flavors of southern Europe without having to leave the comforts of your home!
Shrimp is the quintessential pairing for garlic and lemons, but a serving of fresh peas gives it an unexpeced sweet flavor and crispness. Along with the honey, fresh peas temper the spice mixture really well, just enough to make the flavors all blend nicely together. The peas aren’t just for taste, either — they can also serve as visual breaks that make the dish even more enticing. Having a handful of greens, like peas and a sprinkling of parsley, in a sea of oranges, reds, and yellows can make these vibrant colors appear soft to the eyes.
You might not be a fan of artichoke hearts, but contrary to popular belief, they’re not bitter at all! Fresh artichoke hearts have a mild, slightly lemony flavor so it brightens up what’s already in the dish. White wine, on the other hand, makes sure everything is tender and moist, especially the shrimp.
Serving this dish with hot orzo or rice pilaf is the perfect way to top off this Mediterranean meal. I guarantee that it’s going to be a hit with your friends and family, and they’ll be asking for more — I know mine did!Print
Lemon Garlic Shrimp with Peas and Artichokes
Lemon Garlic Shrimp with Peas and Artichokes is a Mediterranean dish that combines the flavors of southern European countries with peas and artichokes for an elegant dining experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Entrées
- 1 1/2 teaspoon ground coriander
- 1 1/2 teaspoon ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon sweet Spanish paprika
- 1 pound fresh or thawed shrimp, peeled, deveined, tails on
- Salt and pepper
- Extra-virgin olive oil
- 1 small onion, halved and sliced
- 1 small red bell pepper, diced
- 6 to 8 garlic cloves, chopped
- 1 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 teaspoons good-quality honey
- 1/2 cup chicken broth
- 1 1/2 cups fresh peas (or frozen, thawed)
- 1 15-ounce can artichoke hearts, drained and sliced
- Grated parmesan cheese, to taste
- Fresh chopped parsley, for garnish
- Optional: Olives, for garnish
- In a small bowl, mix spices.
- Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 teaspoons of the spice mixture (save rest of spice mixture for another time). Set shrimp aside.
- In a large cast iron skillet, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and peppers. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
- Add white wine. Cook to reduce by half, then add lemon juice, honey, and broth. Raise heat and bring the liquid to a boil.
- Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
- Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed).
- Remove from heat. Sprinkle grated parmesan cheese to your liking and garnish with fresh parsley.
- Serve hot with orzo or rice pilaf.
Serve with orzo or pilaf to complete the meal.
Have you tried this recipe? It makes for an impressive dish for your friends and family—please tell us how it turned out for you.