You are here: Home » Recipes » Low-Fat Creamy Mediterranean Pasta Low-Fat Creamy Mediterranean Pasta Recipe by kbond Yield 4 to 6 servings Prep 5 mins Cook 15 mins PrintEmail Ingredients 8 ounces linguine1/2 large onion, diced2 cloves garlic, minced1 tablespoon extra virgin olive oil1 tablespoon capers, drained1 can sliced California Black Ripe Olives, drained1 pint grape tomatoes, halved8 ounces small frozen peeled and deveined shrimp1 cup fat-free half-n-half1 cup water1 1/2 teaspoons chicken bullion3 tablespoons corn starch1 teaspoon each: dried oregano, dried thyme, salt -- Freshly ground black pepper to taste5 ounces fat-free feta cheese, crumbled Instructions Put a large pot of water on stove and bring to a boil. Heat oil in large sauce pan over medium heat. Add onion and garlic and sauté 5 minutes or until onion is translucent. Run water over shrimp to thaw. Add pasta to salted boiling water and cook according to package directions. Add tomatoes, capers, and olives to pan and sauté for 2 minutes. Add drained shrimp and sauté 2 more minutes or until they start to turn pink. In a jar with a screw-on lid, combine half-n-half, water, bullion, corn starch, and spices and shake until well-blended; add to pan. Using tongs, transfer pasta directly from water to pan. Cook a few more minutes until sauce thickens slightly, stirring constantly to keep from sticking. Add feta and stir until it melts. Serve immediately with a fresh green salad tossed in a low-fat vinaigrette.