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.
12ouncesfarfalle pastabow tie or other pasta
1 1/2poundsfresh or frozen medium shrimp in shells
1 12-ouncejar roasted red bell peppersdrained and chopped
1cupcanned artichoke hearts in water or brinequartered
1/2cupdry white wine
1teaspoonfinely shredded lemon peel
3/4cupcrumbled feta cheese3 ounces
2ouncestoasted pine nuts
1/4cupsnipped 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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