Step 1

In a Dutch oven cook pasta according to package directions; drain. Return pasta to hot Dutch oven; cover and keep warm. Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.

Step 2

In a 12-inch skillet heat butter over medium-high heat until melted. Add garlic; cook and stir for 1 minute. Add shrimp; cook and stir for 2 minutes. Add roasted re peppers, artichokes, wine, and capers.

Step 3

Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in whipping cream, lemon peel, and lemon juice. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute more.

Step 4

Pour shrimp mixture over cooked pasta; toss gently to combine. Garnish with feta cheese, pine nuts and basil.