Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4