Shrimp and Feta Pasta

Ingredients

• 3 Tbs. defatted reduced sodium chicken broth
• 2 tsp. olive oil
• 1/4 cup thinly sliced scallions
• 3 garlic cloves, minced
• 1 tsp. dried oregano
• 2 tsp. lemon juice
• 1/4 cup chopped fresh parsley
• 3/4 lb. peeled and deveined shrimp, uncooked, cut in half
• 1 lb. can whole tomatoes, drained and chopped
• 1/2 cup cubed feta cheese
• 8 oz. linguini

Directions

Bring water to boil and cook linguini about 15 - 20 minutes. (Adjust time if using another pasta.) While pasta cooks, prepare the sauce. In a 12" non-stick fry pan, combine chicken broth, olive oil, scallions and garlic. Cook over medium heat for 2 - 3 minutes or until scallions soften, stir frequently. Stir in oregano, lemon juice and parsley. Mix well. Stir in the shrimp, cover and cook 6 - 8 minutes or until the shrimp turn pink and are done. Stir in the chopped tomatoes and feta cheese. Cook for 2 - 5 minutes or until the tomatoes are hot. Will develop some liquid.

Drain pasta and place in individual bowls then spoon shrimp mixture and sauce over the top. Serve with mixed green salad and Italian bread.

Makes 2 large servings or 3 - 4 small bowls depending on your appetite.

Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Shrimp and Feta Pasta