Shrimp with Broccoli and Sun-Dried Tomatoes
and artichoke hearts
This quick-cooking meal first appeared in a meal plan in 2020. It features shrimp, broccoli, and savory sun-dried tomatoes all combined into a flavorful dish.
Smarts: This is great with some spice, so feel free to add some red pepper flakes at the end or stir hot sauce into the dish as it cooks.
Ingredients
- Shrimp, peeled and deveined - 1 1/2 lbs
- Broccoli - 10 oz , chopped
- Artichoke hearts (14 oz / 397 g) - 1 can , drained, rinsed, and chopped
- Sun-dried tomatoes - 1 cup , drained, rinsed, and chopped (from a jar of sun-dried tomatoes in oil)
- Bacon - 4 strips , chopped
- Parsley, fresh - 2 Tbsp , chopped
- Oil - 1 Tbsp (from a jar of sun-dried tomatoes in oil)
- Red pepper flakes (opt) - for serving
Prep
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Shrimp - Defrost shrimp.
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Broccoli / Artichoke hearts / Sun-dried tomatoes / Bacon - Prep as directed. Store broccoli and bacon in their own containers. Combine artichoke hearts and sun-dried tomatoes. (Note: See ingredients list and be sure to reserve some oil from the jar of sun-dried tomatoes.) (Can be done up to 5 days ahead)
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Pre-cook broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes. (Can be done up to 5 days ahead)
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Parsley - Prep as directed.
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Make
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Heat a large saute pan or wok over medium heat. Add bacon and cook until bacon is dark brown and crisp, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate.
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Drain off all but 1 Tbsp / 15 mL of bacon grease (for 4 servings; adjust if customizing). Return pan to heat.
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To heated pan and add shrimp. Saute until shrimp is nearly cooked through, 3 to 5 minutes. Season shrimp with some salt and pepper as it cooks.
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Stir in broccoli, artichoke hearts, tomatoes, and reserved oil. Saute until shrimp is finished cooking and everything is warmed through.
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Divide shrimp saute between serving plates. Top with bacon, parsley, and some red pepper flakes if you’d like.
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