One- Pot Pasta With Shrimp, Toma­toes and Feta

Canadian Living Comfort Food - - One-Pan Wonders -

Hands-on time: 20 min­utes To­tal time: 20 min­utes Makes: 4 to 6 serv­ings

This fresh dish packs all the flavour of Greek salad into a hearty pasta. Be sure to save some of the cook­ing wa­ter be­fore you drain the spaghetti—the starchy liq­uid helps cre­ate a lus­cious sauce when you stir it into the pasta at the end.

340 g spaghetti

2 tbsp olive oil

4 cloves gar­lic, sliced

1 tsp dried oregano

¼ tsp hot pep­per flakes

450 g jumbo shrimp (21 to 25 count),

peeled and de­veined

half red onion, sliced

3 cups halved cherry toma­toes

(about 475 g)

¼ cup pit­ted Kala­mata olives, chopped

⅓ cup chopped fresh pars­ley

¼ cup crum­bled feta cheese

In large saucepan of boil­ing lightly salted wa­ter, cook pasta ac­cord­ing to pack­age in­struc­tions. Re­serv­ing ½ cup of the cook­ing liq­uid, drain. Set aside.

In same pan, heat oil over medium heat; cook gar­lic, oregano and hot pep­per flakes, stir­ring, un­til fra­grant, about 30 sec­onds. Add shrimp and red onion; cook, stir­ring, un­til shrimp are be­gin­ning to turn pink, about 1 minute. Add toma­toes and olives; cook, stir­ring oc­ca­sion­ally, un­til shrimp are pink and opaque through­out and toma­toes are be­gin­ning to soften, about 2 min­utes.

Add pasta, pars­ley and re­served cook­ing liq­uid; cook, stir­ring, for 1 minute. Sprin­kle with feta.

PER EACH OF 6 SERV­INGS: about 374 cal, 22 g pro, 10 g to­tal fat (2 g sat. fat), 50 g carb (3 g di­etary fi­bre, 4 g sugar), 91 mg chol, 490 mg sodium, 424 mg potas­sium. % RDI: 9% cal­cium, 27% iron, 13% vit A, 27% vit C, 69% fo­late.

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