Shrimp Scampi with Artichokes

This is a lite recipe that is really quick- It should be South Beach friendly if you sub chicken stock for the wine :)

2 tsp. olive oil
4 cloves garlic, large, minced
2 medium shallots, thinly sliced
1 1/4 pounds shrimp, peeled and deveined
11 ounces artichoke hearts, frozen or canned
1/3 cups white wine
2 tablespoon lemon juice
2 tablespoon parsley, fresh, chopped
1/2 tsp. salt
1/4 tsp. black ground pepper

1. Heat the oil in a large skillet over medium heat.
2. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes.
3. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper.
   

Serves 4 Serving Size: 2 cups