Shrimp Primavera with Goat Cheese
½ (16 ounce) package whole wheat rotini pasta
2 teaspoons olive oil
3 green onions
2 cloves garlic
1 (8 ounce) jar quartered marinated artichoke hearts
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
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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