one pot shrimp and artichoke hearts in tomato basil cream sauce
- Author: Salt and Share
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dishes
- Cuisine: Mediterranean
- 1 T olive oil
- 1 medium onion, chopped
- 1 14 oz can baby artichoke hearts, chopped
- 1 cup canned diced tomatoes, further diced (or use petite diced)
- ¼ cup white wine
- 1 cup tomato sauce
- ¼ cup half and half
- 1 lb shrimp, peeled, deveined, tails removed
- ½ teaspoon basil
- ¾ cup crumbled feta
- Preheat oven to 425 degrees.
- Heat olive oil in a large, ovenproof skillet.
- Add onions and cook until translucent.
- Add artichokes, tomatoes and wine, heating through. Remove from heat and add shrimp.
- Mix tomato sauce, basil and half and half in bowl.
- Add to shrimp mixture, stirring well to coat. Put back on low heat for 2 minutes.
- Remove from heat. Sprinkle feta on top.
- Bake for 15-20 minutes until shrimp are cooked. Serve and enjoy!
