Ingredients
4
4 servings
- •0.5 (16 ounce) package whole wheat rotini pasta
- •2 teaspoons olive oil
- •3 green onions, slivered
- •2 cloves garlic, minced
- •1 (8 ounce) jar quartered marinated artichoke hearts, drained
- •1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
- •2 tablespoons capers
- •0.25 teaspoon chipotle chile powder
- •1 pound large shrimp, peeled and deveined
- •0.33333334326744 pound crumbled goat cheese
Instructions
- 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.
- 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.
- Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
Nutritional Facts
Per 4 servings
- Calories: 519
- Carbohydrate: 55g
- Fat: 19g
- Fiber: 8g
- Protein: 38g
- Sugar: 4g
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