Marinated Artichoke Hearts Shrimp and Mushrooms
Bursting with vibrant Mediterranean flavors, this Marinated Artichoke Hearts, Shrimp, and Mushrooms recipe is a quick yet elegant dish perfect for weeknight dinners or special occasions. Tender shrimp are seared to perfection, then combined with earthy mushrooms and tangy marinated artichoke hearts, all sautéed in a fragrant garlic butter sauce with a hint of lemon and optional red pepper flakes for a spicy kick. This easy, one-pan recipe comes together in just 30 minutes and is as versatile as it is delicious—serve it solo, over fluffy rice, or alongside crusty bread to soak up the flavorful juices. Packed with wholesome ingredients and bold flavors, this dish is sure to impress at the table while keeping cooking stress-free.
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Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 1 jar (about 300 grams) Marinated artichoke hearts, drained and quartered
- 200 grams Mushrooms, sliced (button or cremini recommended)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and unsalted butter. Allow the butter to melt.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, or until tender and golden brown.
Stir in the marinated artichoke hearts and cook for another 2-3 minutes, allowing the flavors to combine.
Return the cooked shrimp to the skillet, along with the lemon juice, chopped parsley, and red pepper flakes (if using). Toss everything together and cook for 1-2 minutes until heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, topped with additional parsley if desired. This dish can be enjoyed on its own, over rice, or with crusty bread.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 7.6 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 516 mg | 40% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2600 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
