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Shrimp Primavera with Goat Cheese

Shrimp Primavera with Goat Cheese

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Luna's Mom

Luna's Mom

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  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.
  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.
  3. Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cindy lou who
10

cindy lou who

8/19/2012

This was absolutely delicious!!! I used a can of diced fire roasted tomatoes instead of the whole tomatoes. It saved some time. My fiance loved it, too. Thanks for posting it.

Marianne
10

Marianne

7/11/2012

Thank you, Luna's Mom! This was an excellent dinner for us tonight. I made this for just the two of us with half a pound of really good shrimp and fusilli rather than rotini (what I had on hand). I did add a little of my lemon olive oil and a touch of pecorino and romano parmesan to the pasta before putting the shrimp mixture on top. Otherwise, I followed your directions. I had to Google the difference between feta and goat cheese earlier today because I had feta on hand. That led me to go out to Sprouts to buy the goat cheese, and I'm so glad I did because it is not as salty and just kind of melts into the dish as you start to stir it around to eat it. Yum! The tomatoes I used were from Sprouts--fire roasted diced tomatoes, and the artichoke hearts are my favorite Trader Joe's (not as salty as others). This was totally excellent. I'll be hard pressed not to have some for breakfast in the morning (we have to wait for leftovers tomorrow night)! Thanks again! EDIT: PS Leftovers were excellent!

Dermic
8

Dermic

7/29/2012

This recipe was delicious , I will try adding some baby spinach next time i make it (extra veggies).

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