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
- whole wheat rotini pasta: 0.5 pack (16 ounce pack)
- olive oil: 2 tsp
- green onions, slivered: 3 piece
- garlic: 2 clove (minced)
- quartered marinated artichoke hearts: 1 jar (8 ounce jar, drained)
- no-salt-added whole tomatoes, undrained and: 1 can (14.5 ounce can, chopped)
- capers: 2 Tbsp
- chipotle Chili powder: 0.25 tsp
- large shrimp: 1 pound (peeled and deveined)
- crumbled goat cheese: 0.33333 pound
Metric Conversion
Stages of cooking
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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.
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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.
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Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
