Shrimp Pasta with Roasted Red Peppers and Artichokes

Name: Shrimp Pasta with Roasted Red Peppers and Artichokes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 12 ounces farfalle pasta; 1 ½ pounds fresh or frozen medium shrimp in shells; ¼ cup butter; 3 cloves garlic; 1 12- ounce jar roasted red bell peppers; 1 cup canned artichoke hearts in water or brine; ½ cup dry white wine; 3 tablespoons drained capers; ½ cup whipping cream; 1 teaspoon finely shredded lemon peel; 2 tablespoons lemon juice; ¾ cup crumbled Feta cheese; 2 ounces toasted pine nuts; ¼ cup snipped fresh basil

User Reviews

4.7

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 servings
Course
Main Course
Cuisine
Mediterranean

Shrimp Pasta with Roasted Red Peppers and Artichokes

Iris Warren

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The Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese meld with just a touch of cream to make a sauce that lightly coats pasta of any type.

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Ingredients

Servings

12 ounces farfalle pasta , bow tie or other pasta
1 ½ pounds fresh or frozen medium shrimp in shells
¼ cup butter
3 cloves garlic , minced
1 12- ounce jar roasted red bell peppers , drained and chopped
1 cup canned artichoke hearts in water or brine , quartered
½ cup dry white wine
3 tablespoons drained capers
½ cup whipping cream
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
¾ cup crumbled Feta cheese , 3 ounces
2 ounces toasted pine nuts
¼ cup snipped fresh basil

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Instructions

In a Dutch oven cook pasta according to package directions; drain. Return pasta to hot Dutch oven; cover and keep warm. Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
In a 12-inch skillet heat butter over medium-high heat until melted. Add garlic; cook and stir for 1 minute. Add shrimp; cook and stir for 2 minutes. Add roasted re peppers, artichokes, wine, and capers.
Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in whipping cream, lemon peel, and lemon juice. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute more.
Pour shrimp mixture over cooked pasta; toss gently to combine. Garnish with feta cheese, pine nuts and basil.