One- Pot Pasta With Shrimp, Tomatoes and Feta
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.