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Shrimp Primavera with Goat Cheese

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Shrimp Primavera with Goat Cheese



Ingredients :

  • ½ (16 ounce) package whole wheat rotini pasta
  • 2 teaspoons olive oil
  • 3 green onions
  • slivered
  • 2 cloves garlic
  • minced
  • 1 (8 ounce) jar quartered marinated artichoke hearts
  • drained
  • 1 (14.5 ounce) can no-salt-added whole tomatoes
  • undrained and chopped
  • 2 tablespoons capers
  • ¼ teaspoon chipotle chile powder
  • 1 pound large shrimp
  • peeled and deveined
  • ⅓ pound crumbled goat cheese
  • Methods :

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
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