Shrimp Primavera with Goat Cheese recipe

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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

Nutrition Info

518.8 calories
carbohydrate: 55.3 g
cholesterol: 202.5 mg
fat: 18.7 g
fiber: 8.2 g
protein: 38.2 g
saturatedFat: 8.6 g
servingSize: -
sodium: 750.1 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

Recipe Yield

4 servings

Recipe Note

This dish is one of my favorites. If you like goat cheese it will become one of yours as well. I was inspired to make this dish after trying a similar one made with chicken at a local restaurant. Serve with a nice crusty loaf of french bread, a garden salad, and a glass of your favorite red wine!

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