Garden Shrimp Pasta

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 29%
  • Fat: 13.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 39g
  • Carbohydrate: 35.4g
  • Fiber: 3.1g
  • Cholesterol: 242mg
  • Iron: 5.7mg
  • Sodium: 560mg
  • Calcium: 181mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.
  3. 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.
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