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. 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. 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. 3 Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

Nutrition per serving