Creamy Shrimp Pasta with Artichokes and Roasted Red Peppers
Creamy Shrimp Pasta with Artichokes and Roasted Red Peppers. A creamy sauce of whipping cream, capers and lemon zest round it all out with a buttery tang.
Keyword easy creamy shrimp pasta
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Plating Pixels
12-ouncesuncooked pastause gluten-free for dietary restrictions
1pounduncookeddeveined fresh or thawed frozen shrimp
1/2mediumlemoncut into wedges
½cupdry vermouthor white wine
1cupdrained canned or jarred artichoke heartscut into quarters
112-ounce jarroasted red sweet pepper, drained, chopped into ½ inch pieces
2teaspoonsgrated fresh lemon zest
½cupcrumbled feta cheese
3-4fresh basil leavesthinly 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. I
Immediately after it boils, 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.