Shrimp, Artichoke & Feta Pasta - Rollin' Oats - Market & Cafe

Shrimp, Artichoke & Feta Pasta


  • ¼ cup Virgin olive oil
  • 1 Yellow onion, peeled, cored, halved and diced
  • 2 Tbsp. Minced garlic
  • 1 tsp. Dried oregano
  • 2 lbs.J umbo shrimp, peeled and de-veined
  • ¼ cup Dry Vermouth or other dry white wine
  • 1 can (14 oz.) quartered artichoke hearts, drained (reserve the artichoke brine)
  • 5 Ripe Roma tomatoes*, peeled (by shocking in boiling water) and diced
  • ¼ cup (packed) Fresh basil chiffonade
  • 2 Tbsp. Chopped fresh parsley
  • 1 cup Crumbled Feta cheese (Bulgarian is the best)
  • 1 lb. Cavatappi (or comparable) pasta , cooked al dente and kept warm (substitute gluten-free pasta if desired)
  • Pinch red pepper flakes
  • Juice of ½ lemon


Heat half the olive oil in a large skillet over medium-high heat. Briskly sauté the onion until softened, about 3 minutes. Add the garlic and shrimp and cook just until shrimp turn color, about 5 minutes. Add the wine, lemon juice, artichoke hearts and diced tomatoes, mixing thoroughly. When tomatoes have softened, add half the basil, parsley and red pepper flakes. Cook for 2 minutes, and then fold in half of the Feta cheese. Heat for a minute until the cheese has softened slightly.

Add the remaining olive oil and prepared cavatappi pasta and toss with the sauce mixture until well blended. If a wetter consistency is desired, add some of the reserved artichoke brine. Transfer to a serving dish or portion into individual pasta bowls and garnish with the remaining feta and basil.

*Note: For more intense tomato flavor, substitute with 2 cups of sun-dried tomato strips or roasted tomatoes