Garden Shrimp Pasta

Garden Shrimp Pasta Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
"You could make this dish vegetarian by substituting tofu for shrimp. Leftovers are delicious served cold." –Debi Dudley, Salt Lake City


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 420
Caloriesfromfat 29 %
Fat 13.6 g
Satfat 3.8 g
Monofat 6.2 g
Polyfat 2.5 g
Protein 39 g
Carbohydrate 35.4 g
Fiber 3.1 g
Cholesterol 242 mg
Iron 5.7 mg
Sodium 560 mg
Calcium 181 mg


2 tablespoons olive oil
1 teaspoon chopped fresh oregano
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 pounds medium peeled and deveined shrimp
8 ounces uncooked angel hair pasta
5 cups chopped seeded tomato (about 1 1/2 pounds)
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
2 teaspoons spicy brown mustard
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese


Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.

Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.

Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.

Debi Dudley, Salt Lake City, Utah,

Cooking Light

August 2007
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