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Prawns with Spinach, Peppers, and Artichoke Hearts

Course Main Course
Keyword artichoke, peppers, Shrimp, spinach
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
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.