Shrimp Pasta with Roasted Red Peppers and Artichokes
Ingredients
The pasta
The shrimp and sauce
-
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
-
2
ounces
toasted pine nuts
-
¼
cup
snipped fresh basil
Instructions
- Cook pasta according to package directions and drain.
- Return pasta to the hot pot and keep warm.
- If using frozen shrimp, thaw them, then peel and devein, leaving tails intact if desired.
- In a skillet, melt butter over medium-high heat and add garlic, cooking for 1 minute.
- Add shrimp to the skillet and cook for 2 minutes, then add roasted red peppers, artichokes, wine, and capers.
- Bring the mixture to a boil, then reduce heat and simmer for about 2 minutes until shrimp are opaque.
- Stir in whipping cream, lemon peel, and lemon juice, then bring back to a boil and simmer for 1 more minute.
- Pour the shrimp mixture over the cooked pasta and toss gently to combine.
- Garnish with feta cheese, pine nuts, and basil before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
400mg
Cholesterol
100mg
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