Mediterranean Shrimp & Artichoke Skillet with Feta

This vibrant Mediterranean skillet brings together the finest flavors of the Greek islands in one simple pan. Plump shrimp are quickly sautéed with tender artichoke hearts, aromatic garlic, and juicy cherry tomatoes, then finished with crumbled feta cheese and fresh herbs. The dish embodies the heart-healthy principles of the Mediterranean Diet, featuring lean protein, vegetables, and healthy fats from olive oil. What makes this recipe truly special is its remarkable speed without sacrificing flavor. In just 15 minutes, you'll have a restaurant-quality dinner that's both nutritious and satisfying. The briny artichokes complement the sweet shrimp perfectly, while the feta adds a creamy, tangy richness that ties everything together. A splash of white wine and fresh lemon juice create a light sauce that's perfect for soaking up with crusty whole-grain bread. This one-pan wonder is ideal for busy weeknights when you want something impressive but don't have time for complicated cooking. The minimal cleanup is an added bonus, and the dish is naturally low in carbohydrates while being rich in protein and healthy fats. Whether you're following the Mediterranean Diet or simply looking for a delicious, wholesome dinner, this shrimp and artichoke skillet delivers on all fronts.

Ingredients

• 1.5 lbslarge shrimp, peeled and deveined
• 3 tbspextra virgin olive oil
• 4 clovesgarlic, minced
• 14 ozmarinated artichoke hearts, drained and quartered
• 1 cupcherry tomatoes, halved
• 1/4 cupdry white wine
• 2 tbspfresh lemon juice
• 1 tspdried oregano
• 1/4 tspred pepper flakes optional
• 4 ozfeta cheese, crumbled
• 1/4 cupfresh parsley, chopped
• 1/2 tspsalt
• 1/4 tspblack pepper, freshly ground

Method

1. Pat the shrimp completely dry with paper towels and season with salt and black pepper. Set aside on a plate. 0:05
2. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
3. Add the shrimp to the hot skillet in a single layer and cook without moving for 2 minutes until the bottom turns pink and slightly golden. 0:05
4. Flip the shrimp and cook for another 1-2 minutes until cooked through and opaque. Remove shrimp from the skillet and set aside on a plate. 0:05
5. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned. 0:05
6. Add the quartered artichoke hearts and halved cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften. 0:05
7. Pour in the white wine, lemon juice, oregano, and red pepper flakes if using. Stir to combine and let the mixture simmer for 1-2 minutes to reduce slightly. 0:05
8. Return the cooked shrimp to the skillet along with any accumulated juices. Toss everything together and cook for 1 minute to heat the shrimp through. 0:04
9. Remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped fresh parsley over the top. 0:04
10. Serve immediately directly from the skillet or transfer to a serving platter. Garnish with additional lemon wedges if desired. 0:04