Shrimp and Vegetable Pasta Toss Recipe

Shrimp and Vegetable Pasta Toss Recipe

  • 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
  1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Drain tomatoes, reserving oil. Cut tomatoes into thin strips; set aside.
  2. 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.
  3. 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.
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