Tomato-Feta Shrimp with Pasta

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.