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Shrimp Pasta with Roasted Red Peppers and Artichokes
4.7 from 48 votes

Shrimp Pasta with Roasted Red Peppers and Artichokes

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.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Pour shrimp mixture over cooked pasta; toss gently to combine. Garnish with feta cheese, pine nuts and basil.