Shrimp Primavera with Goat Cheese |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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! Ingredients:
1/2 (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 |
1/4 teaspoon chipotle chile powder |
1 pound large shrimp, peeled and deveined |
1/3 pound crumbled goat cheese |
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.
|
|