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Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream and garlic to make a light sauce in this easy pasta dish.
My husband will attest that Iama shrimp pusher.
I love ’em. My husband? Let’s just say he’s more of a meatyguy as evidenced bythis mess of a steak that almost makes me want to be a carnivore 154% of the time.
There are a fewingredients that perpetually live in my recipe rotation when it’s my turn to cook and shrimp is one of them. Routine? Sure. Rut? No way.
But that steak. It could change a woman.
When Better Homes and Gardens asked me to contribute a recipe to last spring’s SIPBetter Homes and GardensTop-Rated Recipes(SIP =special interest publications for anyone not familiar with acronyms forpublishing speak) I only had one question. “Can I make shrimp?”
To whence they replied, “You can make anything you want.”
Ah, the joys of creative freedom.
They asked me to peruse their site, choose a recipe and remake it in my own way. Not too much of a challenge, because I knew exactly what type of ingredientsI was looking for.
It’s been a year since I wrote up the recipeso I don’t exactly recall the original recipe I found on their site. But I do recall it was pasta and had shrimp. I added all the other Med-flavored stuff, and of course, wine and a little cream for a lightsauce.
And this is what came of that inspiration.
Shrimp is the main player and makes happy happy with bow tie pasta—DeLallo is my favorite. I used bow-tie or farfalle pasta but you could switch out with penne, linguine or fettuccine if you prefer.
I prefer Key West Pink shrimps—they’re sweeter than the black or tiger prawns—and I prefer to buy them with the shell on so if I want, I can keep those little tails on for wow factor. I find them bagged in the frozen aisle at Kroger and Whole Foods.
There’s alwaysartichokes. And capers. Withpeppers. Pine nuts are sprinkled on top. And of course, there’s some sort of cheese. This time around, feta was the winner. Keeping it in the Med-flavor world.
This recipe comes together quickly, so it makes a great weeknight meal but with shrimp, it looks special enough to serve for a fancier occasion.
Like when it’s the husbands turn to do dishes.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo andtag me on Instagramwith #foodiecrusheats.
4.67 from 15 votes
The Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese meld with just a touch of cream to make a sauce that lightly coats pasta of any type.
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Course Main Course
Cuisine Mediterranean
Keyword shrimp pasta
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 8 servings
Ingredients
- 12 ounces farfalle pasta , bow tie or other pasta
- 1 ½ pounds fresh or frozen medium shrimp in shells
- ¼ cup butter
- 3 cloves garlic , minced
- 1 12- ounce jar roasted red bell peppers , drained and chopped
- 1 cup canned artichoke hearts in water or brine , quartered
- ½ cup dry white wine
- 3 tablespoons drained capers
- ½ cup whipping cream
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- ¾ cup crumbled feta cheese , 3 ounces
- 2 ounces toasted pine nuts
- ¼ cup snipped fresh basil
Instructions
In a Dutch oven cook pasta according to package directions; drain. Return pasta to hot Dutch oven; cover and keep warm. Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
In a 12-inch skillet heat butter over medium-high heat until melted. Add garlic; cook and stir for 1 minute. Add shrimp; cook and stir for 2 minutes. Add roasted re peppers, artichokes, wine, and capers.
Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in whipping cream, lemon peel, and lemon juice. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute more.
Pour shrimp mixture over cooked pasta; toss gently to combine. Garnish with feta cheese, pine nuts and basil.
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