Shrimp Primavera with Goat Cheese Recipe - Allrecipes.com
Shrimp Primavera with Goat Cheese Recipe
  • READY IN 40 mins

Shrimp Primavera with Goat Cheese

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

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

Aug 19, 2012

This was absolutely delicious!!! I used a can of diced fire roasted tomatoes instead of the whole tomatoes. It saved some time. My fiance loved it, too. Thanks for posting it.

 
Jul 11, 2012

Thank you, Luna's Mom! This was an excellent dinner for us tonight. I made this for just the two of us with half a pound of really good shrimp and fusilli rather than rotini (what I had on hand). I did add a little of my lemon olive oil and a touch of pecorino and romano parmesan to the pasta before putting the shrimp mixture on top. Otherwise, I followed your directions. I had to Google the difference between feta and goat cheese earlier today because I had feta on hand. That led me to go out to Sprouts to buy the goat cheese, and I'm so glad I did because it is not as salty and just kind of melts into the dish as you start to stir it around to eat it. Yum! The tomatoes I used were from Sprouts--fire roasted diced tomatoes, and the artichoke hearts are my favorite Trader Joe's (not as salty as others). This was totally excellent. I'll be hard pressed not to have some for breakfast in the morning (we have to wait for leftovers tomorrow night)! Thanks again! EDIT: PS Leftovers were excellent!

 
Jul 29, 2012

This recipe was delicious , I will try adding some baby spinach next time i make it (extra veggies).

 
Jul 17, 2013

This recipe is AMAZING!!! I added a red bell pepper as well and it was a great addition. This is now one of our favorite recipes and it's very easy to make. MPapka

 
May 24, 2013

Delicious, light, fresh-tasting meal! Great pasta for summer - not heavy with sauce. Loved the fresh taste of the tomatoes - used Walmart brand "no salt added petite diced" and recommend them (I only found them because of this dish, so I'm thankful!) Next time, I will mix the pasta into the shrimp & sauce plus add the cheese & stir it in, as mine didn't melt enough to spread over the whole serving when it was "scattered" on. Oh, and I didn't have "marinated" artichokes, but the plain were fine with the seasonings in the dish. You should try this - you'll like it if you like the ingredients. Served it with Chef John's (excellent) garlic rolls and green bean/carrot/mushroom recipe from this site, and started the dinner with the 24 hour salad as seen here. Great meal that will be repeated!

 
Mar 14, 2013

This was fantastic! I made some simple variations because I did not have artichokes on hand. Instead I added frozen peas and spinach after browning the garlic and green onion. I then added about a 1/3 cup of white wine and cooked it down with the veggies. Then I added the tomato and cooked that down, removed it from the pan, then sauteed the shrimp with salt and pepper in a little olive oil. Once cooked through, I returned the sauce with veggies to the pan, then added about a 1/3 lb of cooked aldente penne pasta to the sauce, and tossed it in the pan with the heat on for a few minutes to let the flavor set in the pasta. The capers and chipotle was perfect just the way it was. I topped it with Pecorino Romano cheese. I thought I was taking a risk with the peas, but it was awesome. This only took 20 minutes total! Thank you for sharing!

 
May 02, 2014

Amazing flavor! Loved this recipe and will share with family

 
Jul 20, 2013

This is one of those recipes that I would not change in any way. Add a glass of crisp pinot grigio, a green salad, and the it's a perfect dinner.

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 202 mg
  • 67%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 38.2 g
  • 76%
  • Sodium
  • 750 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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