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Tomato-Feta Shrimp with Pasta

Prep time 6 mins
Cook time 17 mins
Yield 5 servings (serving size: 1 cup pasta, 3/4 cup shrimp mixture, and 1 tablespoon cheese)

Ingredients

  • 8 ounces uncooked fusilli (short twisted pasta)
  • 2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
  • Olive oil-flavored cooking spray
  • 1/2 cup chopped onion
  • 1/3 cup dry white wine
  • 1 tablespoon chopped fresh oregano
  • 3/4 pound frozen cooked, peeled, and deveined medium shrimp, thawed
  • 5 tablespoons crumbled feta cheese

Nutrition Information

  • calories 316
  • fat 5 g
  • satfat 1.8 g
  • protein 23.4 g
  • carbohydrate 45.3 g
  • cholesterol 112 mg
  • iron 5.3 mg
  • sodium 854 mg
  • caloriesfromfat 14 %
  • fiber 2.7 g
  • calcium 119 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. While pasta cooks, drain 1 can diced tomatoes; discard liquid. Combine drained tomatoes with remaining 1 can tomatoes; set aside.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 2 minutes or until tender. Add tomatoes, wine, and oregano. Bring to a simmer; cook 5 minutes, stirring frequently. Stir in shrimp; cook 1 minute or until mixture is thoroughly heated.

  4. Divide pasta among plates; top evenly with shrimp mixture. Sprinkle with cheese.

Oxmoor House Healthy Eating Collection