Easy 93 min

Shrimp Primavera with Goat Cheese

african asian european greek italian korean mediterranean middle eastern region turkish main spicy savory umami hard medium

Prep

25 min

Cook

68 min

Total

93 min

Ingredients (10)

½ (16 ounce) package whole wheat rotini pasta g

2 teaspoons olive oil g

3 green onions, slivered g

2 cloves garlic, minced g

1 (8 ounce) jar quartered marinated artichoke hearts, drained g

1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped g

2 tablespoons capers g

¼ teaspoon chipotle chile powder g

1 pound large shrimp, peeled and deveined g

⅓ pound crumbled goat cheese g

Nutrition

kcal

fat

carbs

protein

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.