| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Greek |
June 1995 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
t |
Minced garlic |
| 1 |
lb |
Uncooked medium shrimp |
|
|
peeled deveined |
| 1 1/2 |
c |
Drained canned artichoke |
|
|
hearts chopped |
| 1 1/2 |
c |
Crumbled feta cheese |
| 1/2 |
c |
Chopped seeded tomatoes |
| 3 |
T |
Fresh lemon juice |
| 3 |
T |
Chopped fresh parsley |
| 2 |
T |
Finely chopped fresh oregano |
|
|
or 1 1/2 |
|
|
teaspoons dried |
| 12 |
oz |
Angel hair pasta or linguine |
INSTRUCTIONS
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); 4 1/2 Lean Meat; 1
Vegetable; 1/2 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
A Message from our Provider:
“The real God: don’t settle for substitutes”