Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream and garlic to make a light sauce in this easy pasta dish.
My husband will attest that I am a shrimp pusher.
I love ’em. My husband? Let’s just say he’s more of a meaty guy as evidenced by this mess of a steak that almost makes me want to be a carnivore 154% of the time.
There are a few ingredients that perpetually live in my recipe rotation when it’s my turn to cook and shrimp is one of them. Routine? Sure. Rut? No way.
But that steak. It could change a woman.
When Better Homes and Gardens asked me to contribute a recipe to last spring’s SIP Better Homes and Gardens Top-Rated Recipes (SIP = special interest publications for anyone not familiar with acronyms for publishing speak) I only had one question. “Can I make shrimp?”
To whence they replied, “You can make anything you want.”
Ah, the joys of creative freedom.
They asked me to peruse their site, choose a recipe and remake it in my own way. Not too much of a challenge, because I knew exactly what type of ingredients I was looking for.
It’s been a year since I wrote up the recipe so I don’t exactly recall the original recipe I found on their site. But I do recall it was pasta and had shrimp. I added all the other Med-flavored stuff, and of course, wine and a little cream for a light sauce.
And this is what came of that inspiration.
Shrimp is the main player and makes happy happy with bow tie pasta—DeLallo is my favorite. I used bow-tie or farfalle pasta but you could switch out with penne, linguine or fettuccine if you prefer.
I prefer Key West Pink shrimps—they’re sweeter than the black or tiger prawns—and I prefer to buy them with the shell on so if I want, I can keep those little tails on for wow factor. I find them bagged in the frozen aisle at Kroger and Whole Foods.
There’s always artichokes. And capers. With peppers. Pine nuts are sprinkled on top. And of course, there’s some sort of cheese. This time around, feta was the winner. Keeping it in the Med-flavor world.
This recipe comes together quickly, so it makes a great weeknight meal but with shrimp, it looks special enough to serve for a fancier occasion.
Like when it’s the husbands turn to do dishes.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Shrimp Pasta with Roasted Red Peppers and Artichokes
- 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
- 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.
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Thanks for this recipe. It looks awesome. Could you provide nutritional information? Greatly appreciated.
Absolutely delicious! I’m not much of a measurer when it comes to recipes so I’m sure my ratios may have been a bit different, but this was simply amazing. I used less butter than is called for but that was the only intentional difference I made. For future use, I’m either going to plan to cook the shrimp for a shorter time or use bigger shrimp because they were a touch dry but that is an easy fix! Thank you so much for this amazing recipe!
Ashley @ Foodie Crush
Thanks for sharing Dana! I am glad this was a great recipe for you!
Thank you Heidi for this wonderful recipe. There is one thing, I have this aversion to Feta cheese. is there a substitute that you could recommend?
Ashley @ Foodie Crush
Hi Greta, you could either omit it completely or try another garnishing cheese like Blue cheese, Ricotta, or goat cheese
Loved this! Made it last night and hubby and I both loved it. Every bite is an explosion of flavors. My shrimp got a little too done as I was trying to get the sauce to reduce a little. It seemed too thin. I ended up adding a bit of cornstarch. Will definitely be making this again.
I’m glad you liked it too Cheryl, it’s one of my favorite dinners!
Thao @ In Good Flavor
This looks amazing! I love shrimp pasta dishes and this one looks so good and full of flavor!
Laura @ Laura's Culinary Adventures
Delicious! What a great recipe to share!
This dish looks fantastic! Will be making it for dinner tomorrow night, as I just happen to have all the ingredients. Thanks for posting such a yummy looking recipe! :)
Hi Maggie, one of my favorite things is a recipe where I have everything on hand so I don’t have to go to the store. I’d love to see the finished product so if you take a photo, share it on Instagram with the hashtag #foodiecrusheats or on Facebook https://www.facebook.com/FoodieCrush. Have a great weekend.
Congrats on the feature! And this recipe…looks amazing! <3
Katie | Healthy Seasonal Recipes
Ah I love that you could do whatever you wanted. What fun. And I can see why you chose this yummy pasta dish. I love shrimp too, but my husband is allergic so I rarely make it either.
Oh those boys! At least you can order it when you go out!
I like to keep it simple but delicious with Artichokes. I will definitely give this recipe a try, thanks!
Hi Rachel, I generally do too. Here is another super easy recipe for Grilled Artichokes that I adore http://www.foodiecrush.com/2013/05/grilled-artichokes-with-garlic-butter-and-friday-faves/
Oh my, what an enticing recipe. I didn’t even look a the recipe and I knew I wanted seconds.
Would it be wrong to say I had it for both lunch and dinner on the same day? :)
Cecile @ My Yellow Farmhouse
I love all the yummy ingredients !! I’m not only ‘pinning’ this immediately – I’m also printing it out so I can make it this week. Great recipe Heidi !!
Thanks Cecile! I appreciate it. Do you print out a lot of your recipes?
Yum! I was actually just thinking today I wanted to make a shrimp/pasta dish. I’m also saving that steak recipe for the bf’s bday – looks delectable.
Hi Allison! The steak is INCREDIBLE. And I’m not really a steak person…
allie @ Through Her Looking Glass
Gorgeous dish, love the Mediterranean twist. Great recipe, shrimp and artichokes….score!