Ingredients

The following ingredients have 8 Servings
  • 2 pounds medium-sized shrimp (peeled and deveined)
  • 1 jar basil pesto, divided (6.35 oz)
  • 1 box Farfalle (bowtie) pasta (14.5 oz)
  • 1 can artichoke hearts in water, chopped (14 oz)
  • 1 jar roasted red peppers in water, diced (12 oz)
  • 1 container crumbled feta (I use fat free) (6 oz)
  • Optional for garnish: fresh parsley (chopped)

Instruction

  • Combine shrimp and 1/2 the jar of basil pesto in a large baggie or bowl to marinate.
  • Cook pasta according to package instructions; drain.
  • While pasta cooks, heat about 1 teaspoon olive oil in a large skillet and cook shrimp about 2 mins and flip to allow shrimp to cook for another couple of minutes. While shrimp and pasta are cooking, I chop and dice the artichoke hearts and red pepper. This recipe moves very quickly and shrimp cooks really fast. Believe me, you don't want overcooked shrimp. If you're cooking 2 pounds of shrimp, like I did, you may need to do this in two batches, depending on the size of your skillet.
  • Stir together cooked pasta, shrimp, artichoke, red pepper and remaining pesto in a large serving bowl. Gradually, stir in the feta and garnish with parsley, if desired.