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Low Fat Mediterranean Shrimp and Pasta


8 ounces thin spaghetti
2 (14 1/2-ounce) cans pasta-style chopped tomatoes
1 teaspoon minced garlic
1 pound large shrimp
1/4 cup crumbled feta cheese, divided (see note)

Place spaghetti in 2 1/2 quarts of boiling unsalted water; cook until tender, 10 to 12 minutes.

Meanwhile, place tomatoes and garlic in a 12-inch nonstick skillet over medium heat. While tomatoes cook, peel shrimp. Add them to skillet; stir well. Cook, stirring from time to time, just until shrimp are opaque, about 3 to 5 minutes. Remove skillet from the heat.

Drain noodles; divide among 4 plates. Top with sauce and shrimp. Sprinkle 1 tablespoon feta cheese over each serving.

Yield: 4 servings.

Approximate nutrition information per serving: 385 calories; 8g fat (18 percent calories from fat); 143mg cholesterol; 25g protein; 54g carbohydrate; 4g fiber; 1,305mg sodium.

NOTE:
The feta adds a sharp counterpoint to the slightly sweet sauce, but grated Parmesan works, too.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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