Shrimp & Feta Pasta Toss
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing, your choice.
1⁄2 lb (225 g) uncooked pasta, such as spaghetti, fettuccine, or linguine
1 can (28 oz/796 ml) unsalted diced tomatoes
2 tspGreek Dressing Mix
1⁄2 tspBlack Pepper (Grinder)
1 bag (340 g) frozen uncooked peeled shrimp, defrosted
1⁄2 cup crumbled feta cheese
1 tbsp chopped parsley
- Fill a Multipurpose Pot three-quarters full with hot water and bring to a boil. Once boiling add pasta and continue to boil until pasta is tender, about 8–10 min.
- Meanwhile, in a large fry pan combine tomatoes, dressing mix, and pepper. Simmer, uncovered, 5 min. Add shrimp and cook 4 min, stirring frequently. Remove from heat.
- Once pasta is cooked, drain and return to pot. Add shrimp and sauce, stirring to coat.
- Gently stir in cheese and top with parsley.
Per serving: Calories 370, Fat 6 g (Saturated 3 g, Trans 0 g), Cholesterol 145 mg, Sodium 350 mg, Carbohydrate 53 g (Fibre 7 g, Sugars 9 g), Protein 26 g.