Tomato-Feta Shrimp with Pasta |
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Prep Time: 6 Minutes Cook Time: 17 Minutes |
Ready In: 23 Minutes Servings: 5 |
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Ingredients:
8 ounces uncooked fusilli (short twisted pasta) |
2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained |
olive oil-flavored cooking spray |
1/2 cup chopped onion |
1/3 cup dry white wine |
1 tablespoon chopped fresh oregano |
3/4 pound frozen cooked, peeled, and deveined medium shrimp, thawed |
5 tablespoons crumbled feta cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, drain 1 can diced tomatoes; discard liquid. Combine drained tomatoes with remaining 1 can tomatoes; set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 2 minutes or until tender. Add tomatoes, wine, and oregano. Bring to a simmer; cook 5 minutes, stirring frequently. Stir in shrimp; cook 1 minute or until mixture is thoroughly heated.
4. Divide pasta among plates; top evenly with shrimp mixture. Sprinkle with cheese.
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