| Level: | Intermediate |
| Total: | 37 min |
| Prep: | 25 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces dry mini shell pasta
- Olive oil cooking spray
- 1 pound medium shrimp, peeled and deveined
- 2 cloves minced garlic
- 16 Greek olives, pitted and quartered
- 1 (12 or 14-ounce) can artichoke hearts, quartered
- 1 cup small cherry tomatoes or grape tomatoes
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 lemon, zested and juiced
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley leaves
- 4 ounces crumbled fat-free or regular feta cheese
Instructions
- Cook pasta al dente according to package instructions. Rinse, drain and set aside.
- In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
- In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
- Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
- Serve it up Suzy-Style:
- For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 576 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 208 mg |
| Sodium | 875 mg |
Reviews
The lemon was overwhelming. One of the worst recipes I have tried on Food Network. If you want to pucker, try this one.
It was amazing. Made it for our Valentine Jazz in the Park pinic. It was even better a couple of days later. A must for hot weather.
This recipe is easy to make and tolerates substitutions. Tjhe second time I made it, I used pre-cooked shrimp, lime juice instead of lemon juice, leftover cut green beans and cilantro instead of parsley. It was just as good as the original. It’s also good the next day.
This was simple to make and it is so good. I made the vinaigrette with a little more lemon – great. Can’t wait for leftovers.