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!
Ingredients
- ½ , 16 ounce
- 2 teaspoons olive oil
- 3 greens onions , slivered
- 2 cloves garlic , minced
- 1 , 8 ounce
- 1 , 14.5 ounce
- 2 tablespoons capers
- 0.25 teaspoons chipotle chile powder
- 1 pound large shrimp , peeled and deveined
- 0.33 pounds crumbled goat cheese
Instructions
-
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.
Nutrition Facts
Per serving
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