| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Pasta, Seafood, Weight watc | 4 | Servings | |
INGREDIENTS
| 3 | T | Fat-free chicken broth |
| 2 | t | Olive oil |
| 1/4 | c | Scallions, thinly sliced |
| 1 | Clove garlic, minced | |
| 1 | t | Dried oregano |
| 2 | t | Lemon juice |
| 1/4 | c | Fresh parsley, chopped |
| 12 | oz | Shrimp, peeled and deveined |
| 4 | Plum tomatoes, chopped | |
| 1/2 | c | Feta cheese, crumbled |
| 8 | oz | Pasta, uncooked |
INSTRUCTIONS
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@aol.com> on Jan 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 66
Total Fat: 7.2g
Cholesterol: 123.9mg
Sodium: 728.4mg
Potassium: 165.8mg
Carbohydrates: 44.5g
Fiber: 2.5g
Sugar: 1.1g
Protein: 21.9g