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.
Course Main Course
Cuisine Mediterranean
Keyword shrimp pasta
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 8servings
Ingredients
12ouncesfarfalle pasta, bow tie or other pasta
1 ½poundsfresh or frozen medium shrimp in shells
¼cupbutter
3clovesgarlic, minced
1 12-ouncejar roasted red bell peppers, drained and chopped
1cupcanned artichoke hearts in water or brine, quartered
½cupdry white wine
3tablespoonsdrained capers
½cupwhipping cream
1teaspoonfinely shredded lemon peel
2tablespoonslemon juice
¾cupcrumbled feta cheese, 3 ounces
2ouncestoasted pine nuts
¼cupsnipped fresh basil
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.