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
Instructions
Boil a large pot of water and season with salt. Add the farfalle and cook the pasta until it's al dente.
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.
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/