Rotini with Roasted Tomatoes, artichoke hearts and shrimp

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 300.9
  • Total Fat: 7.1 g
  • Cholesterol: 172.3 mg
  • Sodium: 278.9 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 28.2 g

View full nutritional breakdown of Rotini with Roasted Tomatoes, artichoke hearts and shrimp calories by ingredient
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Delicious in under an hour Delicious in under an hour
Number of Servings: 4


    16 oz grape tomatoes, sliced in half
    4 tsp extra virgin olive oil
    1 head of garlic
    9 oz artichoke hearts, thawed and quartered
    1 lb shrimp, peeled and deveined
    12 oz whole-wheat rotini
    2 tsp lemon juice
    1 tsp dried oregano
    1 tsp dried thyme
    dalt and pepper to taste


Swt oven rack in lower third of oven and preheat to 450 degrees.
cut tomatoes in half place in a roasting pan and toss with 2 tsp oil and pepper to taste. slice 1/2 inch off top of garlic wrap in foil and place into roasting pan. Roast without stirring until tomatoes are wrinklend and beginning to brown (approx 20 min). Scatter artichoke and shrimp over top of tomatoes and roat until shrim are curled and firm (approx) 10 minutes. Remove garlic from pan, unwrap and let wool for 5 minutes. Cover tomato/shrimp mixture to keep warm.
Meanwhile, cook pasta according to package directions. While pasta is cooking. Squeeze roasted garlic out of colved and mash with a knife.
Drain pasta and return to pot. Add 2 tsp oil, mashed garlic, lemon juice and herbe, stirring to coat pasta. Transfer pasta to roasting pan and too gently to combine. Make sure you scrape bottom of pan to remove yummy bits of goodness. Serve immediately.

Serving Size: makes 4 hearty servings

Number of Servings: 4

Recipe submitted by SparkPeople user LTLHORN.

TAGS:  Fish | Dinner | Fish Dinner |

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