Mediterranean Pasta with Shrimp

Mediterranean Pasta with Shrimp

Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

5

servings

2 1/2
cups uncooked bow-tie (farfalle) pasta (5 oz)
1
lb uncooked medium shrimp (thawed if frozen), peeled, deveined and tail shells removed
1
package (4 oz) crumbled feta cheese (about 1 cup)
3
cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
1
medium red bell pepper, chopped (1 cup)
2
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2
teaspoon salt
1/3
cup sliced Kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained
2
tablespoons olive or vegetable oil
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
  3. Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
  4. Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.
Makes 5 servings (about 1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Choose your favorite olive variety for this recipe.
Tip
A light fruity wine would complement this meal.

Nutrition Information:

1 Serving (1 Serving (About 1 1/4 Cups))
  • Calories 340
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 150mg;
  • Sodium 860mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.