Greek-style pasta with shrimp

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
4 teaspoons Minced garlic
1 pounds Uncooked medium shrimp; peeled, deveined
1½ cup Drained canned artichoke hearts; chopped
1½ cup Crumbled feta cheese
½ cup Chopped seeded tomatoes
3 tablespoons Fresh lemon juice
3 tablespoons Chopped fresh parsley
2 tablespoons Finely chopped fresh oregano or 1 1/2
\N \N ; teaspoons dried
12 ounces Angel hair pasta or linguine

Heat oil in a large skillet over medium high heat. Add garlic and saute 30 seconds. Add shrimp and saute until almost cooked through, about 2 minutes.

Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute until shrimp are cooked through, about 2 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Serves 4.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 1103 Calories (kcal); 102g Total Fat; (81% calories from fat); 33g Protein; 18g Carbohydrate; 200mg Cholesterol; 2520mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 1 Vegetable; ½ Fruit; 17 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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