Tomato-Feta Shrimp with Pasta

Yield: 5 servings (serving size: 1 cup pasta, 3/4 cup shrimp mixture, and 1 tablespoon cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 5g
  • Saturated fat: 1.8g
  • Protein: 23.4g
  • Carbohydrate: 45.3g
  • Cholesterol: 112mg
  • Iron: 5.3mg
  • Sodium: 854mg
  • Calories from fat: 14%
  • Fiber: 2.7g
  • Calcium: 119mg


  • 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


  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.
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