Shrimp in Tomato Sauce with Artichokes and Spinach
Shrimp is perfect for a quick weeknight dinner. Serve this zesty dish over orzo or pasta
Servings: 2
Calories: 160kcal
Ingredients
- 2 tsp extra virgin olive oil
- ½ cup diced sweet onion vidalia
- 1 clove garlic minced
- 1 14.5 oz can diced tomatoes with their juice
- 2 artichoke hearts quartered
- ½ tsp dry basil
- ⅛ tsp red pepper flakes
- ¼ tsp dry oregano
- 8 oz. large size shrimp
- 2 cups baby spinach
Instructions
- Peel shrimp and devein if necessary.
- Heat a large saucepan over medium heat. Add olive oil and let it get hot.
- Add the onion and saute for about 3 minutes, being careful not to burn it. Add the garlic and cook, stirring for an additional minute.
- Add spices to the onion and garlic and saute for 1 minute, or until you can smell them.
- Add diced tomatoes, the juice, and the artichokes and cook until the mixture is just starting to boil.
- Nestle the shrimp in the sauce and cook for about 2 minutes per side, until pink and firm. They should be in the shape of a "C." Be careful not to overcook them.
- Remove the shrimp and artichokes to a small plate. Stir in the spinach and cook until it is just wilted. Add the shrimp and artichokes back into the sauce and heat gently over low heat for about 2 minutes, just until warm. Serve over orzo or pasta.
Notes
The nutritional analysis does not include orzo or pasta. If you are following a low sodium diet, look for reduced sodium or unsalted tomatoes.
Nutrition
Calories: 160kcal | Carbohydrates: 15g | Protein: 19g | Fat: 1g | Cholesterol: 145mg | Sodium: 1080mg | Potassium: 580mg | Fiber: 4g | Sugar: 6g | Vitamin C: 40mg | Calcium: 180mg | Iron: 3mg