Shrimp Primavera with Goat Cheese
Description
Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
Ingredients
•
1/2 (16 ounce) package whole wheat rotini pasta
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2 teaspoons olive oil
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3 green onions, slivered
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2 cloves garlic, minced
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1 (8 ounce) jar quartered marinated artichoke hearts, drained
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1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained and chopped
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2 tablespoons capers
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1/4 teaspoon chipotle chile powder
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1 pound large shrimp, peeled and deveined
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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.