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.
1 15-ounce can artichoke hearts, drained and sliced
Grated parmesan cheese, to taste
Fresh chopped parsley, for garnish
Optional: Olives, for garnish
Instructions
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.
