Adapted from Cookinglight.com
Makes 2 Servings
4 ounces uncooked angel hair pasta
½ tsp olive oil
4 Kalamata olives (15 grams), finely diced
1 tsp bottled minced garlic
½ (14.5-ounce) can diced tomatoes, undrained
6 oz. peeled and deveined medium shrimp
1 oz. fat-free crumbled feta cheese
Pepper, Salt, basil, oregano, and red pepper flakes to taste
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Add tomatoes and olives; cook 1 minute. Add black pepper, salt, basil, oregano and shrimp; cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Divide pasta onto two plates. Top each serving with ½ shrimp mixture and ½ of cheese.
Nutritional Information: 373 calories, 50 carbs, 7 fat grams and 29 protein grams.
Review: We loved it! It was very similar to my shrimp arribbata recipe – so much so that I was worried – but it tasted SO different. Naturally, I liked this one better and Austin liked that one better. Hehe Austin's just not a huge fan of olives and while this dish doesn't have a lot, it has enough to provide that olive flavor so make sure you don't make unless you like olives!
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