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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings


  • 12 ounces farfalle pasta bow tie or other pasta
  • 1 1/2 pounds fresh or frozen medium shrimp in shells
  • 1/4 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
  • 1/2 cup dry white wine
  • 3 tablespoons drained capers
  • 1/2 cup whipping cream
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 3/4 cup crumbled feta cheese 3 ounces
  • 2 ounces toasted pine nuts
  • 1/4 cup snipped fresh basil


  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.