Lemon-Sage Shrimp with Asparagus and Artichokes
Recipe type: Healthy Seafood Dish
Total Time:  30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 pound fresh or frozen shrimp, peeled and deveined
  • 1 pound asparagus, chopped
  • 1 10-ounce jar quartered artichoke hearts, drained and thoroughly rinsed
  • 1 tablespoon fresh lemon zest grated from 1 lemon
  • 3 tablespoons sage, chopped
  • ½ cup white wine
  • ⅓ cup fresh lemon juice, squeezed from 1 lemon
  • 3 ounces whole wheat farfalle pasta (optional)
  • Salt and freshly ground black pepper
  1. Boil a large pot of water and season with salt.  Add the farfalle and cook the pasta until it's al dente.
  2. Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and cook until softened, about 2-3 minutes. Add the shrimp and season with salt and pepper. Cook a few minutes more, then add the asparagus. Cook about 3 minutes more and add the artichokes, lemon zest, and sage. Season well with salt and pepper.
  3. Add the white wine and allow the wine to cook and reduce for about 3 minutes. Stir in the cooked farfalle and serve.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2012/05/15/lemon-sage-shrimp-with-asparagus-and-artichokes/