Linguini With Shrimp and Feta
Nutrition Facts
| Serving Size |
1 |
|
Calories
|
498 |
|
Total Fat
|
16 g |
| Saturated Fat |
7 g |
|
Sodium
|
602 mg |
|
Total Carbohydrate
|
56 g |
| Dietary Fiber |
8 g |
|
Protein
|
34 g |
Ingredients and Preparation
| Ingredients |
Measures |
| Whole wheat linguini |
4 ounces |
| Olive oil |
2 teaspoons |
| Large shrimp, peeled and deveined |
½ pound |
| Cherry tomatoes, halved |
1 pint (about 2 cups) |
| Garlic cloves, minced |
2 |
| Crumbled feta |
½ cup |
Directions
- Cook pasta according to package directions, omitting fat and salt. When pasta is cooked, reserve ¼ cup of water and drain the rest.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook for 1 minute. Turn shrimp over, add tomatoes and garlic, and cook for 1-2 additional minutes, until shrimp are cooked through.
- Toss shrimp mixture with cooked linguini, stir in feta and reserved pasta water, and serve.
Exchanges
3 very lean meats; 2 medium-fat meat substitutes; 2 starches; 1 fat; 1 vegetable
Side Suggestions: Crusty Bread (Italian or French)