Greek Shrimp and Pasta

Kitchen Tested
  • Yield 4 servings

A reduced-fat shrimp and pasta meal.


1 (8-ounce) package tricolored rotini
1 bunch green onions, chopped
1 teaspoon minced garlic
1/4 cup white wine (optional)
1 (28-ounce) can no-salt-added whole tomatoes, drained and chopped
1 tablespoon dried basil
1/2 teaspoon dried oregano
1 pound medium shrimp, peeled
1 tablespoon chopped parsley
1/4 cup crumbled feta cheese


  1. Cook pasta according to package directions, omitting any oil and salt. Drain, set aside, and keep warm.
  2. Meanwhile, in a large skillet coated with nonstick cooking spray over medium-high heat, saute green onions and garlic 1 minute, stirring frequently. Stir in wine, if using, tomatoes, basil and oregano. Cook for several minutes, stirring occasionally. Add shrimp and cook until shrimp are done, about 5 mintues; then add parsely.
  3. To serve, place pasta on plates or a serving dish and top with shrimp sauce and crumbled feta cheese.



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