Ingredients
Scale
- 450 g shrimp (peeled and deveined)
- 200 g fresh spinach
- 1 can artichoke hearts (drained)
- 100 g sun-dried tomatoes (drained)
- 250 ml cream
- 150 g feta cheese (crumbled)
- 2 cloves garlic (chopped)
- 1 tsp lemon juice
- Salt and pepper (to taste)
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped garlic and sauté for about a minute until fragrant.
- Stir in the shrimp and cook for 2-3 minutes until they turn pink.
- Add the artichoke hearts and sun-dried tomatoes, then stir well.
- Reduce the heat and pour the cream over the mixture.
- Simmer until the sauce thickens, about 5 minutes.
- Incorporate the spinach and stir until wilted.
- Add the crumbled feta cheese and lemon juice, then season with salt and pepper.
Notes
Serve with fresh baguette or garlic bread for dipping, pasta, or a salad for a complete meal. Consider adding fresh herbs like basil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg