MEDITERRANEAN PASTA WITH SHRIMP
Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
- Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
- Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (About 1 1/4 Cups), Sodium 860 mg, Sugar 2 g, TransFat 0 g
BOW TIES WITH CHICKEN & SHRIMP
What a nourishing stovetop supper to keep your family warm and satisfied in cold weather! It's also simple, savory and special enough to serve company. Jan Archer - Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper., Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired.
Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 105mg cholesterol, Sodium 661mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.
BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP
Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.
Provided by Paul in Owens Cross
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
- Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
- Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
- Scatter the asparagus and shrimp over tomatoes.
- Roast for 10 min or until cooked.
- Remove garlic from pan, unwrap and let cool for 5 minutes.
- Cover pan to keep warm.
- Cook pasta about 8 minutes.
- Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
- Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
- Transfer to roasting pan, toss gently to combine.
Nutrition Facts : Calories 208.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 195, Sodium 882, Carbohydrate 16.2, Fiber 4.2, Sugar 4.9, Protein 25.5
MEDITERRANEAN SHRIMP AND BOW TIES
Number Of Ingredients 9
Steps:
- 1. Cook pasta to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp, onions and garlic cook and stir 3 to 5 minutes or until shrimp turn pink. Remove from heat.3. Add pasta to skillet with all remaining ingredients. Cook 1 to 2 minutes or until thoroughly heated.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 320 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 1 g 5% * Cholesterol: 160 mg 53% * Sodium: 600 mg 25% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 23 g * Vitamin A: 4% * Vitamin C: 6% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 Very Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 1 Vegetable, 2 Very Lean Meat, 1 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
MEDITERRANEAN SHRIMP AND BOW TIES
Number Of Ingredients 9
Steps:
- 1. Cook pasta to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp, onions and garlic cook and stir 3 to 5 minutes or until shrimp turn pink. Remove from heat.3. Add pasta to skillet with all remaining ingredients. Cook 1 to 2 minutes or until thoroughly heated.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 320 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 1 g 5% * Cholesterol: 160 mg 53% * Sodium: 600 mg 25% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 23 g * Vitamin A: 4% * Vitamin C: 6% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 Very Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 1 Vegetable, 2 Very Lean Meat, 1 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
MEDITERRANEAN SHRIMP
This was a favorite pasta dish served in one of the Legal Seafood Restaurants in Massachusetts. The feta cheese and Kalamata olives offer their own saltiness, so please gauge accordingly.
Provided by Bev I Am
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 TBSP of the olive oil in a large nonreactive skillet.
- Add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
- Stir in tomatoes: cook over high heat for 5 minutes.
- Stir in the wine and cook 1 minute longer.
- Remove from heat and scrape into a large bowl.
- Stir in half of the feta cheese and set aside.
- Meanwhile, Cook bowtie pasta according to package directions, al dente.
- Remove from heat and drain.
- In the same pan the sauce was prepared, heat the remaining TBSP olive oil.
- Add shrimp, and saute over medium-high heat until cooked through, about 2 minutes.
- Add chopped olives ans the sauce.
- Lower the heat and cook 1 minute.
- Stir in remaining feta cheese, the butter and the freshly ground black pepper.
- Toss the sauce with the pasta and garnish with remaining whole olives.
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