In a large skillet over medium-high heat, melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about one minute. Add the wine, salt, pepper flakes, and pepper to taste, and bring to simmer. Let the liquid reduce by half, about two minutes.
Add the shrimp and artichokes, and cook, stirring occasionally, until the shrimp are juist pink, 2 to 4 minutes. Stir in the basil and lemon juice. Sprinkle with salt to taste and serve over pasta or rice, or with crusty bread.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 243 (52%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 405.5mg||125 %|
|Sodium 788.8mg||27 %|
|Potassium 539.2mg||14 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 5.2g|
|Protein 47.4g||68 %|
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Calories per serving: 467
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