Shrimp Primavera with Goat Cheese

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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 519 Calories

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons capers
• ¼ teaspoon chipotle chile powder
• ½ (16 ounce) package whole wheat rotini pasta
• 3 green onions, slivered
• 1 (8 ounce) jar quartered marinated artichoke hearts, drained
• 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
• ⅓ pound crumbled goat cheese

Recipe Instructions

Step 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.

Step 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.

Step 3

Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.