Greek Pasta Bowl with Shrimp

Oregano and feta cheese––two staples of Greek cooking––flavor this dish. For an even speedier prep time, substitute pre-shelled and deveined frozen raw shrimp for the fresh.

1 PREP 15 minutes   COOK 15 minutes   MAKES 6 main-dish servings

1 package (16 ounces) gemelli or

fusilli pasta

2 tablespoons olive oil

1 pound medium shrimp, shelled and deveined

2 garlic cloves, crushed with garlic

press

1 tablespoon fresh oregano leaves,

minced, or ½ teaspoon dried

oregano

½ teaspoon salt

¼ teaspoon ground black pepper

2 bunches green onions, thinly sliced

3 medium tomatoes (about 1 pound),

coarsely chopped

2 packages (4 ounces each)

crumbled feta cheese

(about 2 cups)

fresh oregano sprigs for garnish

1. In large saucepot, cook pasta as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add shrimp, garlic, oregano, salt, and pepper and cook 1 minute, stirring. Add green onions and cook 2 minutes or just until shrimp turn opaque throughout. Stir in tomatoes.

3. Drain pasta; return to saucepot. Add shrimp mixture and feta; toss well to combine. Garnish each serving with the fresh oregano sprigs.

EACH SERVING About 515 calories | 29 g protein | 65 g carbohydrate | 15 g total fat (7 g saturated) | 127 mg cholesterol | 815 mg sodium.