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Shrimp And Pasta Shells With Feta Cheese

Diet.Chef's picture
  Vegetable cooking spray 1 Tablespoon
  Olive oil 2 Tablespoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Canned no salt added tomatoes 58 Ounce, drained and coarsely chopped (4 Cans, 14 1/2 Ounces Each)
  Garlic 4 Clove (20 gm), minced
  Clam juice 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Pernod 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Dried whole oregano 1 Teaspoon
  Medium shell macaroni 8 Ounce, uncooked (1 Package)
  Large fresh shrimp 1 1⁄4 Pound, peeled and deveined
  Feta cheese 4 Ounce, crumbled
  Chopped fresh parsley 2 Tablespoon

Coat a medium skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add onion, and saute until tender.
Add tomatoes and garlic,- cook 1 minute.
Add clam juice, wine, and Pernod; cook over high heat for 1 mixture.
Cover, reduce heat, and simmer an additional 15 minutes.
Stir in salt, pepper, and oregano.
Ser aside.
Cook macaroni according ro package direc-rions, omirring salt and far, drain.
Combine macaroni and reserved tomato mixture; stir gently.
Pour inro a 13- x 9- x 2-inch baking dish.
Arrange shrimp over macaroni and tomato mixture.
Top with crumbled feta cheese.
Bake, uncovered, at 425° for 15 minutes or until cheese melts and shrimp turn pink.
Remove from oven, and sprinkle with parsley.

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Shrimp And Pasta Shells With Feta Cheese Recipe