Prawns with Artichokes and Shallots
Elevate your dinner table with this exquisite recipe for *Prawns with Artichokes and Shallots*, a quick and elegant dish bursting with Mediterranean flavors. Succulent prawns are seared to perfection and paired with tender artichoke hearts, caramelized shallots, and a vibrant garlic-chili kick. The zesty combination of dry white wine, fresh lemon juice, and a touch of butter creates a luscious sauce that’s perfect for soaking up with crusty bread or serving over pasta or rice. With just 15 minutes of prep and 20 minutes of cook time, this one-pan marvel is a flavorful yet effortless option for busy weeknights or special occasions.
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Recipe Information
Ingredients
- 500 grams large prawns (peeled and deveined)
- 400 grams artichoke hearts (quartered and drained if canned or frozen)
- 4 medium shallots (thinly sliced)
- 3 garlic cloves (minced)
- 3 tablespoons olive oil
- 100 milliliters dry white wine
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons butter
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons red chili flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced shallots and cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.
Add the minced garlic and red chili flakes to the skillet and sauté for another 1–2 minutes until fragrant.
Push the shallots and garlic to the sides of the skillet and add the last tablespoon of olive oil followed by the prawns. Cook the prawns for 2–3 minutes on each side, or until they turn pink and opaque. Remove the prawns from the skillet and set them aside.
Add the artichoke hearts to the skillet and cook for 3–4 minutes, stirring gently to avoid breaking them.
Pour in the white wine and lemon juice, then deglaze the pan by scraping up any bits stuck to the bottom. Let it simmer for 2–3 minutes until the liquid reduces slightly.
Stir in the butter to create a glossy sauce, then return the cooked prawns to the skillet. Season with salt and black pepper to taste.
Gently toss the prawns and artichokes in the sauce to combine and heat through for 1–2 minutes.
Remove the skillet from the heat and sprinkle chopped parsley over the dish.
Serve immediately with crusty bread, rice, or over a bed of pasta to soak up the flavorful sauce.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 15.4 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 528 mg | 41% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3091 mg | 66% | |
*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.
