Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
6 servings

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

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.

Ratings & Reviews

Kim's review

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

franjkelly's Review

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

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.