With Thanksgiving just around the corner, and so many pumpkin and holiday recipes going around, I felt this Creamy Shrimp Pasta with Artichokes and Roasted Red Peppers is a refreshing break.
Until Thanksgiving, there’s plenty of opportunities to cook wonderful weeknight meals like this one.
I admitted a while back in a previous recipe post that I have never cooked a meal with capers. We all have our wish lists of things to try, and that was one of mine. As a food fanatic and blogger it is my responsibility to have a wide range of cooking knowledge to share with my readers.
This Creamy Shrimp Pasta with Artichokes and Roasted Red Peppers is extra fancy, yet easy to make; and super fast! Less than 3o minutes. The rich and creamy sauce consists of only a few ingredients. First cooking the shrimp with garlic embeds that all-important flavor into this recipe. Vermouth added to the pan soaks up that flavor and helps incorporate it into the sauce. Whipping cream and lemon zest round it all out with a buttery tang.
Add some jarred artichoke hearts, roasted red sweet peppers and capers and you’re done! Capers add a strong, olive-like flavor, but are more salty and less buttery. A little goes a long way, and this recipe only has 2 tablespoons for 4-6 servings. This easy and decadent recipe will leave you feeling like you just sat down at a fancy high-end restaurant, all with the ease and affordability of cooking at home.
Food Science and Cooking Tips
Dry vermouth is similar to white wine in cooking, and the two are interchangeable. I prefer vermouth as it stores much longer.
- Opened white cooking wine lasts 1-2 months, while dry vermouth lasts at least 6 months.
- Dry vermouth often lends better to cooking with its herbal-based flavors.
Food Photography Tips
I shot this in natural light at 1/400 sec, f/ 2.0, ISO 400 . This is one of my first recipes I photographed (finally posting it) and I’m still proud of it. Pasta dishes, especially ones with similar colored ingredients, can be difficult to photograph. They key is to be mindful of how you present it on the plate. Make sure important ingredients are on top, even if you have to manually place them. You can see how I did this with the prominent shrimp in the foreground. The artichoke hearts and red peppers are easily recognizable as well. Basil as a garnish adds flavor as well as some green to the otherwise brown and red dish.
Products used in this recipe:
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Creamy Shrimp Pasta with Artichokes and Roasted Red Peppers
- 12- ounces uncooked pasta, use gluten-free for dietary restrictions
- 1 pound uncooked, deveined fresh or thawed frozen shrimp
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 lemon, cut into wedges
- ½ cup dry vermouth, or white wine
- 1 cup drained canned or jarred artichoke hearts, cut into quarters
- 1 12-ounce jar roasted red sweet pepper, drained, chopped into ½ inch pieces
- 2 tablespoons drained capers
- ½ cup whipping cream
- 2 teaspoons grated fresh lemon zest
- ½ cup crumbled feta cheese
- 3-4 fresh basil leaves, thinly sliced
- Cook pasta according to package directions, drain and set aside.
- Meanwhile peel shrimp if skinned. Add butter to a large pan or skillet, heat to medium-high heat until melted. Add garlic, stir and cook 1-2 minutes until golden brown. Add shrimp, squeeze lemon wedges over and add to pan, cook 1-2 minutes until shrimp turns slightly opaque white.
- Add vermouth, artichoke hearts, roasted red peppers and capers. Cook until just boiling and shrimp turns completely opaque white, remove and discard lemon wedges. Immediately after boil, stir in whipping cream and lemon zest. Bring to boil again, then reduce heat to low and simmer 1-2 minutes to thicken sauce. Remove from heat.
- Top cooked pasta with shrimp mixture, sprinkle with feta cheese and basil.