Tomato-Feta Shrimp with Pasta

Oxmoor House
5 servings (serving size: 1 cup pasta, 3/4 cup shrimp mixture, and 1 tablespoon cheese)


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8 ounces uncooked fusilli (short twisted pasta)
2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
Olive oil-flavored cooking spray
1/2 cup chopped onion
1/3 cup dry white wine
1 tablespoon chopped fresh oregano
3/4 pound frozen cooked, peeled, and deveined medium shrimp, thawed
5 tablespoons crumbled feta cheese


Prep: 6 Minutes
Cook: 17 Minutes

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, drain 1 can diced tomatoes; discard liquid. Combine drained tomatoes with remaining 1 can tomatoes; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 2 minutes or until tender. Add tomatoes, wine, and oregano. Bring to a simmer; cook 5 minutes, stirring frequently. Stir in shrimp; cook 1 minute or until mixture is thoroughly heated.

Divide pasta among plates; top evenly with shrimp mixture. Sprinkle with cheese.

Created date

March 2010

Nutritional Information

Calories 316
Fat 5 g
Satfat 1.8 g
Protein 23.4 g
Carbohydrate 45.3 g
Cholesterol 112 mg
Iron 5.3 mg
Sodium 854 mg
Caloriesfromfat 14 %
Fiber 2.7 g
Calcium 119 mg