Shrimp Pasta with Roasted Red Peppers and Artichokes
User Reviews
4.7
48 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mediterranean
Shrimp Pasta with Roasted Red Peppers and Artichokes
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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
- 12 ounces farfalle pasta , bow tie or other pasta
- 1 ½ pounds Shrimp fresh or frozen, medium size, in shells
- ¼ cup butter
- 3 cloves garlic , minced
- 1 12- ounce red bell pepper drained and chopped, roasted, jarred
- 1 cup artichoke hearts quartered, canned, in water or brine
- ½ cup white wine dry
- 3 tablespoons capers drained
- ½ cup whipping cream
- 1 teaspoon lemon finely shredded peel
- 2 tablespoons lemon juice
- ¾ cup feta cheese 3 ounces, crumbled
- 2 ounces pine nuts toasted
- ¼ cup basil snipped fresh
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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