Greek-Style Scampi

Photo: Howard L. Puckett; Styling: Melanie J. Clarke

Toss bell peppers and shrimp in a garlicky tomato sauce for a hearty pasta dinner ready in 20 minutes.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 20%
  • Fat: 8.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 31.7g
  • Carbohydrate: 43.3g
  • Fiber: 2.6g
  • Cholesterol: 185mg
  • Iron: 4.1mg
  • Sodium: 139mg
  • Calcium: 656mg

Ingredients

  • 6 ounces uncooked angel hair pasta
  • 1 teaspoon olive oil
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons bottled minced garlic
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/8 teaspoon black pepper
  • 1 pound peeled and deveined medium shrimp
  • 1/8 teaspoon ground red pepper
  • 6 tablespoons (about 1 1/2 ounces) crumbled feta cheese

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper to pan; sauté 1 minute. Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Place 1 cup pasta on each of 4 plates. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
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