Shrimp on Angel Hair Pasta

Total Time
20 min
15 min
5 min
In this refreshing dish, the hot pasta will warm up the sauce sufficiently. Be careful not to overheat leftovers. You will 'cook' the sauce, and it could separate.


uncooked scallion(s)

3 medium, chopped

fresh oregano

1 Tbsp, or 2 tsp dried

lemon zest

1 tsp

feta cheese

3 oz

Plain fat free yogurt

1 cup(s)

canned diced tomatoes

14½ oz, drained

black pepper

tsp, or to taste

uncooked angel hair pasta

8 oz

uncooked shrimp

8 oz, medium-size, cleaned, peeled and deveined

table salt

tsp, or to taste


  1. Bring a large pot of salted water to boil.
  2. In a food processor, process scallions, oregano and lemon zest until scallions are finely minced. Add half the feta cheese, crumbling and reserving remaining feta in a small bowl. Add yogurt and blend until smooth. Transfer to a bowl and stir in diced tomatoes and reserved feta. Season with salt and pepper to taste.
  3. Add shrimp to boiling water and cook until done, about 2 minutes (less if you are using small shrimp). Remove shrimp with a slotted spoon and add to sauce. Do not drain water. When water returns to boil, add pasta and cook until al dente, about 2 minutes. Combine with sauce and serve.

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