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Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers

With Thanksgiving just across the corner, and such a lot of pumpkin and holiday recipes going round, I felt this Creamy Shrimp Pasta with Artichokes and Roasted purple Peppers is a refreshing destroy.

Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers
Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers

This Creamy Shrimp Pasta with Artichokes and Roasted crimson Peppers is more fancy, yet easy to make; and brilliant rapid! much less than 3o mins. The rich and creamy sauce consists of just a few ingredients. First cooking the shrimp with garlic embeds that all-crucial flavor into this recipe. Vermouth brought to the pan soaks up that taste and allows include it into the sauce. Whipping cream and lemon zest round all of it out with a buttery tang.

Upload some jarred artichoke hearts, roasted red candy peppers and capers and you’re carried out! Capers add a robust, olive-like taste, but are extra salty and less buttery. a bit goes an extended manner, and this recipe only has 2 tablespoons for 4-6 servings. This clean and decadent recipe will leave you feeling like you simply sat down at a flowery excessive-quit restaurant, all with the ease and affordability of cooking at domestic.

Creamy Shrimp Pasta With Artichokes And Roasted Red Peppers


  • 12- ounces uncooked pasta, use gluten-free for dietary restrictions
  • 1 pound uncooked, deveined fresh or thawed frozen shrimp
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 lemon, cut into wedges
  • ½ cup dry vermouth, or white wine
  • 1 cup drained canned or jarred artichoke hearts, cut into quarters
  • 1 12-ounce jar roasted red sweet pepper, drained, chopped into ½ inch pieces
  • 2 tablespoons drained capers
  • ½ cup whipping cream
  • 2 teaspoons grated fresh lemon zest
  • ½ cup crumbled feta cheese
  • 3-4 fresh basil leaves, thinly sliced


  1. Cook pasta according to package directions, drain and set aside.
  2. Meanwhile peel shrimp if skinned. Add butter to a large pan or skillet, heat to medium-high heat until melted. Add garlic, stir and cook 1-2 minutes until golden brown. Add shrimp, squeeze lemon wedges over and add to pan, cook 1-2 minutes until shrimp turns slightly opaque white.
  3. Add vermouth, artichoke hearts, roasted red peppers and capers. Cook until just boiling and shrimp turns completely opaque white, remove and discard lemon wedges. Immediately after boil, stir in whipping cream and lemon zest. Bring to boil again, then reduce heat to low and simmer 1-2 minutes to thicken sauce. Remove from heat.
  4. Top cooked pasta with shrimp mixture, sprinkle with feta cheese and basil.