SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Pasta with Tomatoes, Shrimp and Feta

Makes: 6  servings Start to Finish 25 mins

Ingredients

  • 4 medium red and yellow tomatoes, seeded and chopped
  • 1 pound  cooked and shelled large shrimp
  • 1/4 cup  extra-virgin olive oil
  • 1 tablespoon  balsamic vinegar
  • 1 teaspoon  minced garlic
  • 1 1/2 teaspoons  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 2 9 - 10 ounce packages fresh linguine
  • 1/2 pound  feta cheese, crumbled
  • 3 tablespoons  finely chopped fresh mint

Directions

1. Bring 4 quarts water to boil in a stockpot.

2. Meanwhile, combine tomatoes, shrimp, oil, vinegar, salt, garlic and pepper in a large serving bowl.

3. Add pasta to boiling water and cook according to package directions. Immediately toss hot pasta with tomato-shrimp mixture. Add feta and mint and toss again. Divide among 6 serving plates. Makes 6 servings.

Tip

Tip:
  • Substitute fresh basil for mint, if desired.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)535,
  • Fat, total(g)21,
  • chol.(mg)247,
  • sat. fat(g)8,
  • carb.(g)55,
  • fiber(g)3,
  • pro.(g)32,
  • sodium(mg)1205,
  • Percent Daily Values are based on a 2,000 calorie diet