Linda's Greek Pasta With Shrimp
November 15, 2011
"I made this for a cooking competition for my cooking and recipes group and I won Second Place with this recipe. It is packed with delicious Mediterranean flavors and is one of my favorite meals. Company worthy all the way, this one will not disappoint!"
- Serving Size: 1 (395.9 g)
- Calories 776.8
- Total Fat - 17.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 15.8 mg
- Sodium - 306.6 mg
- Total Carbohydrate - 139.5 g
- Dietary Fiber - 14.2 g
- Sugars - 8.3 g
- Protein - 19 g
- Calcium - 304.1 mg
- Iron - 2.6 mg
- Vitamin C - 74 mg
- Thiamin - 0.4 mg
Heat oil in a large pan over medium-high heat. Add garlic, and saute 30 seconds.
Add shrimp and spinach, and saute until almost cooked through, about 2 minutes.
Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
Season with salt and pepper.
Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
Transfer pasta to a large bowl. Add shrimp mixture to pasta just before serving, and toss to coat.
Add more lemon juice, to taste.
Add salt and pepper, if needed, and plate onto a pretty serving dish.
Tips & Variations
No special items needed.