Shrimp Pasta with Roasted Red Peppers and Artichokes

INGREDIENTS

12 oz

farfalle pasta (bow tie) or other pasta

1 1/2 lb

fresh or frozen medium shrimp in shells

1/4 cup

butter

3 cloves

garlic, minced

jar roasted red bell peppers, drained and chopped

1 cup

canned artichoke hearts in water or brine, quartered

1/2 cup

dry white wine

3 tbsp

drained capers

1/2 cup

whipping cream

1 tsp

finely shredded lemon peel

2 tbsp

lemon juice

3/4 cup

crumbled feta cheese (3 ounces)

2 oz

toasted pine nuts

1/4 cup

snipped fresh basil