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.
Course Pasta
Cuisine Seafood
Keyword easy creamy shrimp pasta
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 627kcal
Author Plating Pixels
Ingredients
12-ouncesuncooked pastause gluten-free for dietary restrictions
1pounduncookeddeveined fresh or thawed frozen shrimp
2tablespoonsbutter
3clovesgarlicminced
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
2tablespoonsdrained capers
½cupwhipping cream
2teaspoonsgrated fresh lemon zest
½cupcrumbled feta cheese
3-4fresh basil leavesthinly sliced
Instructions
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.