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Greek Style Pasta with Shrimp and Feta

 
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The tomato sauce worked deliciously well with the shrimp, olives and feta cheese. Used spaghetti instead of fettuccine, green olives stuffed with pimento instead of black olives. It was a very delightful dish, indeed.

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 medium onions
2 tablespoons olive oil
3 cloves garlic
2 cups tomatoes
canned in puree
1 tablespoon oregano
1 teaspoon basil
*
¼ teaspoon black pepper
*
¾ pound pasta, fettuccine
¾ pound shrimp
½ cup olives
black
*
¼ pound feta cheese

Directions

Bring large pot of water to boil.

Cut onion into thin slices.

In a large skillet, warm the oil over medium-high heat until hot but not smoking.

Add the onion and garlic and cook until the mixture is golden, about 5 minutes.

Add the tomatoes, oregano, basil and pepper, and bring the mixture to a boil over medium heat, breaking up the tomatoes with a spoon.

Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.

Shell and devein the shrimp.

Uncover the sauce, bring to boil over medium-heat.

Add the shrimp, reduce heat to low, cover andsimmer for 3 minutes.

Add the olives and half the feta cheese, stir to combine.

Drain the pasta, serve topped with the shrimp and sauce.

Crumble remaining feta cheese on top.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 38124% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 346mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 46g
Vitamin A 15% Vitamin C 20%
Calcium 15% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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