Lemon-Sage Shrimp with Artichokes and Asparagus

Name: Lemon-Sage Shrimp with Artichokes and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces, weight Whole Wheat Farfalle (Bow Tie Pasta) (optional); 1/4 cups Extra Virgin Olive Oil; 2 cloves Garlic, Minced; 1 pound Fresh Or Frozen Shrimp, Peeled And Deveined; 1 pound Asparagus, Tough End Removed, Then Choppped; 10 ounces, weight Jar Quartered Artichoke Hearts, Drained And Rinsed; 1 Tablespoon Fresh Lemon Zest; 3 Tablespoons Fresh Sage, Chopped; 1/2 cups White Wine; ⅓ cups Freshly Squeezed Lemon Juice; Salt And Freshly Ground Pepper

Servings: persons

3 ounces, weight Whole Wheat Farfalle (Bow Tie Pasta) (optional)
1/4 cups Extra Virgin Olive Oil
2 cloves Garlic, Minced
1 pound Fresh Or Frozen Shrimp, Peeled And Deveined
1 pound Asparagus, Tough End Removed, Then Choppped
10 ounces, weight Jar Quartered Artichoke Hearts, Drained And Rinsed
1 Tablespoon Fresh Lemon Zest
3 Tablespoons Fresh Sage, Chopped
1/2 cups White Wine
⅓ cups Freshly Squeezed Lemon Juice
Salt And Freshly Ground Pepper

1
Boil a large pot of water and season with salt.
2
Add the farfalle and cook the pasta according to package instructions for al dente.
3
When done, drain and set aside.
4
Meanwhile, in a large saute pan, heat the olive oil over medium heat.
5
Add the garlic and cook until softened, about 2-3 minutes.
6
Add the shrimp and season with salt and pepper.
7
Cook a few minutes more (until shrimp starts to turn pink) then add the asparagus.
8
Cook about 3 minutes more and add the artichokes, lemon zest and sage.
9
Season well with salt and pepper.
10
Add the white wine and allow the wine to cook and reduce for about 3 minutes.
11
Finally, add some lemon juice, then stir in the cooked farfalle and serve.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces, weight Whole Wheat Farfalle (Bow Tie Pasta) (optional), 1/4 cups Extra Virgin Olive Oil, 2 cloves Garlic, Minced, 1 pound Fresh Or Frozen Shrimp, Peeled And Deveined, and more.

Yes, Lemon-Sage Shrimp with Artichokes and Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!