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Nutrition Facts

Serving Size 1 (576g)

Recipe makes 4 servings

Calories 894
Calories from Fat 245 (27%)
Amount Per Serving %DV
Total Fat 27.3g 42%
Saturated Fat 7.6g 38%
Monounsaturated Fat 14.4g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 247mg 82%
Sodium 2087mg 86%
Potassium 1420mg 40%
Total Carbohydrate 114.9g 38%
Dietary Fiber 14.4g 57%
Sugars 11.6g
Protein 49.6g 99%

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Mediterranean Pasta with Shrimp

Recipe #88344 | 40 min | 30 min prep
Sue L

By: Sue L
Apr 5, 2004

I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Peel shrimp and devein; keep chilled until needed.
  2. 2
    Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
  3. 3
    Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
  4. 4
    Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
  5. 5
    In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
  6. 6
    Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
  7. 7
    Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
  8. 8
    Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
  9. 9
    Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
  10. 10
    Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
  11. 11
    Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
  12. 12
    Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
  13. 13
    Serve hot, with other foods if desired.

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Featured Reviews for This Recipe

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From: JillyC

On Jan 27, 2010

My husband and I really enjoyed this recipe! I also added a few scallops as well. Thanks for sharing!

0 people found this review helpful
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  • reviewer icon

    From: frozen_rain

    On Feb 1, 2009

    Absolutely phenomenal!!! We loved everything about this dish — the flavours complement each other so well, and are an absolute delight to the tastebuds. All of us were "mmmm-ing" all dinner. We want to have this every week! It looks beautiful as well. The only changes we made were to use sun-dried tomatoes in oil, as that is what we had on hand, and also didn't even throw in the feta because we didn't have it. I am sure it would be even more phenomenal with! Thank you for a marvelous recipe that we are going to be making as often as we can! Delicious!

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    From: AKillian24

    On Feb 13, 2006

    This was a great dish! I just used spray olive oil to get the flavor, but reduce the fat and it was superb. I added the water from the sun-dried tomatoes and it gave it a more complex flavor that I liked. The olives can dominate this dish if you're not expecting it. I halved the quantity and still tasted them throughout.

    2 people found this review helpful
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    From: sexymommalucas

    On Jul 18, 2008

    This is a terrific recipe! I love all of the ingredients. I made this for dinner when my parents were visiting. Everyone liked it very much and there was not much leftover. Will defiantly make again. Thanks for sharing!

    1 people found this review helpful
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  • Read all 8 reviews

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