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.
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.
