Herbed Shrimp and Pasta with Feta

Oxmoor House
Simply seasoned pasta and shrimp make a show-stopping dinner when paired with a glass of wine and gourmet salad greens.
4 servings (serving size: 1 cup tomato mixture, 1/2 cup vermicelli, and 1 tablespoon cheese)

Ingredients

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4 ounces uncooked vermicelli
2 teaspoons extra-virgin olive oil
Cooking spray
1/4 pound shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with green peppers and onions
1/4 cup (2 ounces) crumbled feta cheese with basil and sun-dried tomatoes

Preparation

Prep: 10 Minutes
Cook: 15 Minutes

Cook pasta according to package directions, omitting salt and fat; drain and toss with olive oil. Keep warm.

Heat a large nonstick skillet over medium- high heat. Coat pan with cooking spray; add shrimp, garlic, basil, and crushed red pepper. Sauté, 2 minutes, or just until shrimp begin to turn pink. Add tomatoes, and bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 2 minutes, stirring occasionally.

Serve tomato mixture over pasta, and top with feta cheese.

Created date

March 2010

Nutritional Information

Calories 288
Fat 6.8 g
Satfat 2.7 g
Protein 24.2 g
Carbohydrate 31.2 g
Cholesterol 174 mg
Iron 4.4 mg
Sodium 737 mg
Caloriesfromfat 22 %
Fiber 3.3 g
Calcium 143 mg