| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Greek | June 1995 | 1 | servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 4 | ts | 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 | tb | Fresh lemon juice |
| 3 | tb | Chopped fresh parsley |
| 2 | tb | 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.
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