Prawn scampi with artichokes

  • Preparation Time15 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy
30ml olive oil
4 large cloves garlic, crushed
2 medium shallots, thinly sliced
625g large prawns (about 20), peeled and deveined
400g tinned artichoke hearts, rinsed, drained, and quartered
85ml dry white wine
30ml fresh lemon juice
2 tbsp chopped fresh flat-leaf parsley, plus more for garnish
1/2 tsp salt
1/4 tsp freshly ground black pepper
Heat the oil in a large frying pan over a medium heat. Add the garlic and shallots and cook, stirring regularly, until softened but not browned, 2 to 3 minutes.

Add the prawns, artichoke hearts, wine and lemon juice and cook until the prawns are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper.

Divide the prawns between four plates, garnish with additional parsley, and serve immediately.

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