Shrimp and feta skillet dinner
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fat-free chicken broth; |
| 2 | teaspoons | Olive oil; |
| ¼ | cup | Scallions; thinly sliced |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Dried oregano; |
| 2 | teaspoons | Lemon juice; |
| ¼ | cup | Fresh parsley; chopped |
| 12 | ounces | Shrimp; peeled and deveined |
| 4 | Plum tomatoes; chopped | |
| ½ | cup | Feta cheese; crumbled |
| 8 | ounces | Pasta; uncooked |
Directions
In a large no-stick frying pan, combine the broth, oil, scallions and garlic. Cook over medium heat, stirring frequently, for 2 to 3 minutes, or until the scallions soften. Stir in the oregano, lemon juice, and parsley, and mix well.
Stir in the shrimp, cover and cook for 3 to 4 minutes, or until the shrimp turn pink.
Stir in the tomatoes and feta. Cook for 2 minutes, or until the tomatoes are hot.
While the sauce is cooking, cook the pasta (we used fusili) in a large pot of boiling water until just tender. Drain. Serve topped with the sauce.
Notes: Each serving equals 8 Weight Watchers points.
This dinner is fast, easy, and low in fat (8 grams). It came from a friend's cookbook, published by Prevention magazine. The title was something like Low- Fat One-Dish Meals. (Didn't write down the book title, just photocopied that page the recipe was on!) This is one I'll make again at home.
Serving Ideas: Serve w/ crusty bread to soak up the good broth! Per serving: 388 Calories; 8g Fat (19% calories from fat); 28g Protein; 50g Carbohydrate; 142mg Cholesterol; 326mg Sodium Recipe by: Kris Young
Posted to MC-Recipe Digest V1 #986 by Kky0ung <Kky0ung@...> on Jan 6, 1998