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Sautéed Shrimp and Pasta

Yield 4 servings

Ingredients

  • 8 ounces uncooked linguine
  • 2 pounds unpeeled, medium-size fresh shrimp
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon hot sesame oil
  • 6 plum tomatoes, peeled and chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup lemon juice
  • 2 ounces crumbled feta cheese

Nutrition Information

  • calories 449
  • caloriesfromfat 21 %
  • fat 10.6 g
  • satfat 3.3 g
  • cholesterol 185 mg
  • sodium 708 mg
  • carbohydrate 54.1 g
  • fiber 3.7 g
  • protein 33.9 g

How to Make It

  1. Cook linguine according to package directions; drain and keep warm.

  2. Peel shrimp, and devein, if desired.

  3. Sauté onion and garlic in oil in a large skillet until tender. Stir in tomato and next 4 ingredients; cook, stirring constantly, 3 minutes. Add shrimp, and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in parsley, olives, and lemon juice; cook just until thoroughly heated. Serve over linguine; sprinkle with cheese.