Sautéed Shrimp and Pasta

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 449
  • Calories from fat: 21%
  • Fat: 10.6g
  • Saturated fat: 3.3g
  • Cholesterol: 185mg
  • Sodium: 708mg
  • Carbohydrate: 54.1g
  • Fiber: 3.7g
  • Protein: 33.9g


  • 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


  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.
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