Simply seasoned pasta and shrimp make a show-stopping dinner when paired with a glass of wine and gourmet salad greens.
4 ounces uncooked vermicelli
2 teaspoons extra-virgin olive oil
1/4 pound shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with green peppers and onions
1/4 cup (2 ounces) crumbled feta cheese with basil and sun-dried tomatoes
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain and toss with olive oil. Keep warm.
Heat a large nonstick skillet over medium- high heat. Coat pan with cooking spray; add shrimp, garlic, basil, and crushed red pepper. Sauté, 2 minutes, or just until shrimp begin to turn pink. Add tomatoes, and bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 2 minutes, stirring occasionally.
Serve tomato mixture over pasta, and top with feta cheese.