Mediterranean Shrimp and Pasta

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 424
  • Calories from fat: 21%
  • Fat: 9.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 33.4g
  • Carbohydrate: 49.7g
  • Fiber: 3g
  • Cholesterol: 185mg
  • Iron: 6mg
  • Sodium: 564mg
  • Calcium: 163mg

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

  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.
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