Lemon Garlic Shrimp Recipe with Peas and Artichokes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-cooking shrimp with lemon, garlic, peas, and artichokes in a light white wine sauce. Elegant yet easy, it is perfect served over orzo pasta or rice for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tsp (between 2.5 and 3 g) ground coriander
- 1 1/2 tsp (between 2.5 and 3 g) ground cumin
- 1 tsp (about 2 g) Aleppo-style pepper
- 1 tsp (about 2 g) sweet Spanish paprika
- 1 lb (about 454 g) large shrimp or prawns, peeled, deviened, tail-on (if frozen, thaw properly before use)
- Salt and pepper
- Private Reserve Greek extra virgin olive oil
- 1 small onion, halved then sliced
- 6 to 8 garlic cloves, chopped
- 1 cup (236 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp quality honey
- 1/2 cup (125 ml) chicken broth
- 1 1/2 cup (225 g) frozen peas, thawed
- 1 15-oz can (about 425 g) baby artichokes, drained
- Grated Parmesan cheese, to taste
- Fresh chopped parsley, for garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 3880mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 606mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3880MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.