Shrimp Primavera with Goat Cheese
Ingredients40 m servings 519 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 519 calories; 18.7 g fat; 55.3 g carbohydrates; 38.2 g protein; 202 mg cholesterol; 750 mg sodium. Full nutrition
ReviewsRead all reviews 16
Thank you, Luna's Mom! This was an excellent dinner for us tonight. I made this for just the two of us with half a pound of really good shrimp and fusilli rather than rotini (what I had on han...
This was absolutely delicious!!! I used a can of diced fire roasted tomatoes instead of the whole tomatoes. It saved some time. My fiance loved it, too. Thanks for posting it.
This recipe was delicious , I will try adding some baby spinach next time i make it (extra veggies).
This recipe is AMAZING!!! I added a red bell pepper as well and it was a great addition. This is now one of our favorite recipes and it's very easy to make. MPapka
Delicious, light, fresh-tasting meal! Great pasta for summer - not heavy with sauce. Loved the fresh taste of the tomatoes - used Walmart brand "no salt added petite diced" and recommend them ...
This was fantastic! I made some simple variations because I did not have artichokes on hand. Instead I added frozen peas and spinach after browning the garlic and green onion. I then added abou...
This is one of those recipes that I would not change in any way. Add a glass of crisp pinot grigio, a green salad, and the it's a perfect dinner.