ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mediterranean Shrimp and Pasta

Photo: Karry Hosford
Yield 4 servings (serving size: 1 1/2 cups pasta mixture and 1 tablespoon cheese)
"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

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

Nutrition 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

How to Make It

  1. 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.

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