Greek shrimp and pasta
8 oz, penne variety
1 medium, chopped
2 medium clove(s), minced
½ pound(s), large variety, peeled and deveined
4 medium, diced
15 medium, oil-cured black variety, pitted and chopped
Canned clam juice
8 oz, or bottled
Reduced-fat feta cheese
¼ cup(s), crumbled
3 Tbsp, fresh, chopped
- Cook penne according to package directions; drain.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes.
- Add the tomatoes and olives; cook, stirring occasionally, until softened, about 3 minutes.
- Add the clam juice; bring to a boil. Stir in the penne, cheese, and oregano. Reduce the heat and simmer, tossing well, until the flavors are blended and the cheese just begins to melt, about 1 minute. Yields 1 1/3 cups per serving.