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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Feta Shrimp with Pasta Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy