Greek Shrimp Pasta
This Greek Pasta recipe is made simple with a chunky lemon and garlic tomato sauce with shrimp and feta cheese.
Servings: 6 servings
Ingredients
- 8 ounces spaghetti (use regular or whole wheat)
- 1 teaspoon extra virgin olive oil
- 5 medium garlic cloves, minced
- Three 15-ounce cans chopped tomatoes, drained
- ½ cup chopped fresh Italian parsley, divided
- ½ cup pasta water
- 1¼ pounds large, raw shrimp (peeled and de-veined)
- 1 cup (4 ounces) crumbled feta cheese
- 3 tablespoons freshly squeezed lemon juice
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Spray a 9×13 pan with nonstick spray.
- Cook the pasta as directed on the box; scoop out ½ of the starchy water to set aside, then drain the pasta, rinse and spread out along bottom of prepared pan.
- Heat the oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the tomatoes and ¼ cup parsley, reduce heat, and simmer for 10 minutes. Add the shrimp; cover and cook for 5 minutes. Scoop the mixture on top of the pasta in the dish, and sprinkle with feta cheese.
- Bake for 10 minutes. Sprinkle with ¼ cup parsley and lemon juice. Add salt and freshly ground pepper to taste.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 40g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1254mg | Potassium: 648mg | Fiber: 4g | Sugar: 6g | Vitamin A: 920IU | Vitamin C: 30mg | Calcium: 230mg | Iron: 3mg