1-2 lbs peeled deveined shrimp (frozen or fresh)
Juice from 1-2 lemons (How lemony do YOU like it?)
1 c dry white wine
1 can baby artichoke hearts, halved
2 tablespoons capers or as much as you like. Make it your own!
Grape tomatoes, handful or two.
1 shallot minced
5 tablespoons good oil (expeller pressed grapeseed or avocado)
1 tablespoon butter or butter substitute (I use Organic Earth Balance)
2 cloves of garlic minced
2 teaspoons dried Italian Seasoning
Salt & pepper
Seasoning Option #2: Replace minced garlic and Italian Seasoning with1 heaping tablespoon of Wildtree’s Garlic Galore & 1tsp Wildtree’s Adobo Seasoning (Organic seasoning).
+Place into a gallon zippie: Shrimp, juice from 1 lemon, 2 tablespoons oil, minced shallot, minced garlic, Italian seasoning, salt and pepper. Close bag. Place in the fridge to marinate for at least 2 hours.
Remove shrimp from the fridge. Gather the remainder of your ingredients. Pour 3 tablespoons of oil into a skillet. Heat on medium high heat until ripples form. Add your shrimp. Gently turn and stir until they just start to turn light pink. Remove from the skillet. Add white wine and lemon juice. Add one at a time: tomatoes, artichoke hearts, capers. If you prefer a little more sauce add more white wine and/or a ¼ c unsalted chicken stock. Heat through. Add shrimp back in to continue cooking for a 2-3 minutes.
Pour over prepared pasta. Toss and serve! Happy Eating!