Garden Shrimp Pasta

3 Reviews
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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
6 servings
By Debi Dudley, Salt Lake City, Utah
August 2007
RECIPE BY Cooking Light

"You could make this dish vegetarian by substituting tofu for shrimp. Leftovers are delicious served cold." –Debi Dudley, Salt Lake City

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 pounds medium peeled and deveined shrimp
  • 8 ounces uncooked angel hair pasta
  • 5 cups chopped seeded tomato (about 1 1/2 pounds)
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup thinly sliced fresh mint
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) crumbled feta cheese

Nutritional Information

  • Calories 420
  • Caloriesfromfat 29%
  • Fat 13.6g
  • Satfat 3.8g
  • Monofat 6.2g
  • Polyfat 2.5g
  • Protein 39g
  • Carbohydrate 35.4g
  • Fiber 3.1g
  • Cholesterol 242mg
  • Iron 5.7mg
  • Sodium 560mg
  • Calcium 181mg

How to Make It

Step 1

Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.

Step 2

Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.

Step 3

Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.

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Ratings & Reviews

Kim's review

Kim
June 10, 2015
Used just 1 lb of 21-24 shrimp and it was excellent.

franjkelly's Review

nancycf
June 25, 2011
I didn't have any feta, but it was fine without it. Double the dressing even if you don't use all of it because a pound of angel hair makes a lot of pasta for this small amount of dressing. The addition of the orange provided an interesting sweetness to the shrimp.

nancycf's Review

franjkelly
February 25, 2009
This is a wonderful find! We live in an RV much of the year, don't like to cook seafood inside--so I marinated the shrimp in first 6 ingredients for @ 6 hours, then cooked shrimp on the grill. Did the pasta and sauce inside, then added the shrimp from the grill. Everyone loved it. Organic greens with a vinegar & oil made a perfect accompaniment.
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