Mediterranean Shrimp and Pasta

Mediterranean Shrimp and Pasta Recipe
Photo: Karry Hosford
"I was looking for a recipe to use some of the abundant fresh basil I grow in pots on my back deck, so I modeled this recipe after dishes I've had in local restaurants. It's easy, fresh, and colorful--and a very quick dinner." -CL Reader

Yield:

4 servings (serving size: 1 1/2 cups pasta mixture and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 424
Caloriesfromfat 21 %
Fat 9.7 g
Satfat 3.1 g
Monofat 3.6 g
Polyfat 1.7 g
Protein 33.4 g
Carbohydrate 49.7 g
Fiber 3 g
Cholesterol 185 mg
Iron 6 mg
Sodium 564 mg
Calcium 163 mg

Ingredients

2 teaspoons olive oil
Cooking spray
2 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
2 cups chopped plum tomato
1/4 cup thinly sliced fresh basil
1/3 cup chopped pitted kalamata olives
2 tablespoons capers, drained
1/4 teaspoon freshly ground black pepper
4 cups hot cooked angel hair pasta (about 8 ounces uncooked pasta)
1/4 cup (2 ounces) crumbled feta cheese

Preparation

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp; sauté 1 minute. Add tomato and basil; reduce heat, and simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper.

Combine shrimp mixture and pasta in a large bowl; toss well. Top with cheese.

Note:

April 2004
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