| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Greek | Pastas and, Seafood – e | 4 | Servings |
INGREDIENTS
| 3 | T | Canola oil |
| 2 1/2 | c | Onion, chopped |
| 1/4 | c | Parsley, chopped |
| 1 | Clove garlic, minced | |
| 1 | t | Sugar |
| 2 | c | Plum tomatoes, chopped |
| 1 | c | Dry white wine |
| 1 1/2 | lb | Shrimp, peeled |
| 1 | c | Feta cheese, crumbled |
| 8 | oz | Angel hair pasta, cooked |
INSTRUCTIONS
Preheat oven to 425. Warm the oil in a large skillet over medium heat. Add the onions and saute until light golden brown - approx. 7 minutes. Add the parsley, garlic and sugar and stir to mix. Add the tomatoes and cook until they are softened and their liquid is absorbed, about 20 minutes. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring constantly for 30 seconds. Remove from heat. Pour the shrimp and sauce into a 2 quart casserole. Top with Feta cheese. Bake until the cheese melts, about 5 minutes. Recipe by: NY Cookbook - Molly O'Neill Posted to MC-Recipe Digest V1 #625 by Sharon <[email protected]> on May 30, 1997
A Message from our Provider:
“No one can ignore Jesus forever”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 618
Calories From Fat: 188
Total Fat: 21.2g
Cholesterol: 247.7mg
Sodium: 1394.4mg
Potassium: 519mg
Carbohydrates: 57.8g
Fiber: 3.2g
Sugar: 7.4g
Protein: 37g