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Roberto Caruso
Ingredients
- 1/2 500 g pkg linguine
- 2 tsp olive oil
- 454 g pkg frozen large peeled shrimp, thawed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried oregano
- 1/4 cup white wine
- 796 mL can diced tomatoes, drained
- 1/2 cup kalmata olives, pitted and halved
- 1 tbsp capers, drained
- 1/2 cup crumbled feta
- 1/4 cup chopped parsley (optional)
This pasta dish will be popular with Greek salad lovers, and shrimp can easily be substituted for chicken.
- Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain and return pasta to pot.
- Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then shrimp. Cook until shrimp turns pink, 4 to 6 min. Transfer to a plate and loosely cover to keep warm. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, thyme and oregano. Cook until onion starts to soften, 2 to 3 min. Season with pepper. Add white wine, tomatoes, olives and capers. Bring to a boil, then reduce heat to medium-low. Simmer, covered, about 5 more min.
- Stir sauce, shrimp and feta into cooked pasta. Garnish with parsley.
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Shortcut Tip:
Save time when making a pasta supper by prepping the sauce while the pasta water comes to a boil.
- 521 calories
- 35 g protein
- 60 g carbohydrates
- 14 g fat
- 921 mg sodium
User comments (2)
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How much fibre is in this?
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Anyone know how many Points Plus Weight Watchers points is in this?
