Prawns with Spinach, Peppers, and Artichoke Hearts
Servings 4 people
Equipment
- 1 Large Skillet
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 2 Anchovies — or 1 1/2 tbsp anchovy paste
- 4 cloves Garlic — minced
- 2 tbsp Capers — drained and chopped
- 1 1/4 lb Shrimp — peeled and deveined
- 1 lb Spinach — a bunch of spinach. Rinsed and drained
- 6 Small Sweet Peppers — seeded, ribs removed, and thinly sliced
- 1/2 can Artichoke Hearts — quartered
- 2 tbsp Pine Nuts — roasted
- 1 tsp Red Pepper Flakes — crushed
- 1/2 cup White Wine
- 1 tbsp Lemon Juice
- 1 tsp Kosher Salt
- 1 tsp Black Pepper –freshly ground
- 1 tsp Smoked Paprika
Instructions
- Heat oil and butter in a large skillet over medium heat. Add anchovies and mash until it becomes a paste. If using anchovy paste, heat throughout.
- Add garlic, capers, and zest. Cook and stir constantly until the garlic is fragrant but not brown. Approximately 1 minute.
- Increase to medium-high heat and add peppers and artichoke hearts. Toss often until tender. Lower heat to medium.
- Add shrimp and cook 2 to 3 minutes, stirring constantly. Remove shrimp.
- Deglaze skillet with white wine, scrapping all of the bits from the bottom of the pan. Allow to boil for 1 to 2 minutes.
- Add spinach, pine nuts, and crushed red pepper flakes. Cook until the spinach is wilted, about 20 to 30 seconds.
- Add lemon juice. Add shrimp back into the pan. Add salt, pepper, and smoked paprika to taste.
- Toss to combine and servce.