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Shrimp and Vegetable Pasta Toss

By: The Sonoma Diet Online

"Shrimp is tossed with artichoke hearts, fresh basil, and carrot in this refreshing wave 1 pasta dish."

Rate/Review | Read Reviews (2)

Prep Time:
25 Min

Cook Time:
8 Min

Ready In:
33 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound fresh or frozen medium shrimp
1/3 cup oil-packed dried tomatoes
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
1 medium red sweet pepper, cut into thin strips
1 (14 ounce) can artichoke hearts, drained and quartered
1/2 cup coarsely shredded carrot
1/3 cup dry white wine
1/4 cup finely shredded fresh basil
6 ounces Barilla Plus linguine
1/2 cup finely shredded reduced-fat Parmesan cheese

Directions

Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Drain tomatoes, reserving oil. Cut tomatoes into thin strips; set aside.
In a large skillet combine reserved oil and the extra-virgin olive oil. Add onion and garlic; cook and stir over medium heat for 2 minutes. Add sweet pepper strips and shrimp; cook and stir for 3 to 4 minutes or until shrimp turn pink. Add tomato strips, artichoke hearts, carrot, wine, and basil; heat through.
Meanwhile, cook pasta according to package directions; drain. Toss shrimp mixture with hot cooked pasta and half of the cheese. Transfer mixture to a serving bowl; sprinkle with the remaining cheese.