Page 126 - One-Dish Meals

Greek Pasta Bowl with Shrimp

Oregano and feta cheese––two staples of Greek cooking––flavor this dish.
For an even speedier prep time, substitute pre-shelled and deveined
frozen raw shrimp for the fresh.
P R E P 15 minutes C O O K 15 minutes M A K E S 6 main-dish servings

1 package (16 ounces) gemelli or 1 ⁄2 teaspoon salt
fusilli pasta 1 ⁄4 teaspoon ground black pepper
2 tablespoons olive oil
2 bunches green onions, thinly sliced
1 pound medium shrimp, shelled and
3 medium tomatoes (about 1 pound),
deveined (page 13)
coarsely chopped
2 garlic cloves, crushed with garlic
2 packages (4 ounces each) crumbled
press
feta cheese
1 tablespoon fresh oregano leaves, (about 2 cups)
1
minced, or ⁄2 teaspoon dried
fresh oregano sprigs for garnish
oregano
1. In large saucepot, cook pasta as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat
until hot. Add shrimp, garlic, oregano, salt, and pepper and cook 1 minute,
stirring. Add green onions and cook 2 minutes or just until shrimp turn
opaque throughout. Stir in tomatoes.

3. Drain pasta; return to saucepot. Add shrimp mixture and feta; toss well
to combine. Garnish each serving with the fresh oregano sprigs.
E A C H S E R V I N G About 515 calories | 29 g protein | 65 g carbohydrate |
15 g total fat (7 g saturated) | 127 mg cholesterol | 815 mg sodium.

126 Pastas & Pies