Ingredients for Seafood And Artichoke Heart Ecstasy
- 1 pound shrimp, peeled and deveined
- Fresh Sea Scallop
- Unsalted Butter
- 1 tablespoon olive oil
- Garlic Cloves
- 1/4 cup shallots, finely chopped
- Baby Portabella Mushrooms
- Marinated Artichoke Hearts
- Chicken Broth
- Fish Stock
- White Wine
- Fresh Parsley
- Crushed Red Pepper Flakes
- Lemons, Zest Of
- Italian Cheese Blend
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How to Make Seafood And Artichoke Heart Ecstasy
- Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large, deep skillet over medium heat.
- Add 2 cloves of minced garlic, 1/4 cup of finely chopped shallots, and 8 ounces of sliced mushrooms.
- Cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and browned.
- Add 1/2 cup of chicken broth, 1/4 cup of white wine, 1/4 cup of clam juice, and a pinch of crushed red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the sauce has reduced by about 1/4.
- Stir in 1 (14-ounce) can of artichoke hearts, drained, reserving 1/4 cup of the artichoke juice.
- Increase heat to medium-high. Add 1 pound of peeled and deveined shrimp and 1/2 pound of sea scallops.
- Reduce heat to low, cover, and cook for 3-5 minutes, or until the shrimp is pink and opaque and the scallops are cooked through.
- Stir in 2 tablespoons of chopped fresh parsley and the zest of 1 lemon.
- Season with salt and pepper to taste.
- Serve the Seafood and Artichoke Heart Ecstasy over your favorite pasta and garnish with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
12g
Fat
90g
Carbs
7g
