Shrimp and Feta with Angel Hair

Becky Luigart-Stayner

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 21%
  • Fat: 8.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 31.7g
  • Carbohydrate: 35.7g
  • Fiber: 2.6g
  • Cholesterol: 189mg
  • Iron: 5.5mg
  • Sodium: 490mg
  • Calcium: 197mg


  • Cooking spray
  • 2 pounds medium shrimp, peeled and deveined
  • 2 cups chopped plum tomato (about 3/4 pound)
  • 1 1/2 cups sliced green onions
  • 1/2 cup sliced ripe olives
  • 2 teaspoons dried dill
  • 1 garlic clove, minced
  • 4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
  • 1 cup (4 ounces) crumbled feta cheese


  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 minutes, stirring frequently. Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated. Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.
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