Spicy Shrimp and Artichoke Pasta

The combination of crushed red pepper and freshly ground black pepper gives this pasta dish a spicy kick. If you prefer less heat, reduce the crushed red pepper to 1/4 teaspoon.

Yield: 5 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 20%
  • Fat: 7.6g
  • Saturated fat: 3.1g
  • Protein: 28.8g
  • Carbohydrate: 41.8g
  • Fiber: 5.3g
  • Cholesterol: 151mg
  • Iron: 4.9mg
  • Sodium: 568mg
  • Calcium: 163mg

Ingredients

  • 8 ounces uncooked fettuccine
  • 2 teaspoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 (9-ounce) package frozen artichoke hearts, thawed and squeezed dry
  • 2 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1 (7-ounce) jar sliced pimiento, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups trimmed arugula
  • 1/2 cup (2 ounces) crumbled feta cheese

Preparation

  1. 1. Cook fettuccine according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
  2. 2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add shrimp, artichokes, and garlic; sauté 5 minutes or until shrimp are done. Stir in wine, scraping pan to loosen browned bits. Add pimiento and next 4 ingredients; cook over medium-low heat 2 minutes or until thoroughly heated.
  3. 3. Place arugula in a large bowl; add drained pasta, reserved cooking liquid, and shrimp mixture. Toss well. Sprinkle with feta cheese. Serve immediately.
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