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Mediterranean Shrimp and Pasta




Source of Recipe


From Miavita


Recipe Introduction


Rich and fruity kalamata olives are imported from Greece. They're an invaluable flavor booster in this simple pasta dish


List of Ingredients




1/3 cup (1 1/2 oz/45 g) sun-dried tomato bits
1 1/2 cups (16 fl oz/480 ml) boiling water
8 ounces (240 g) penne or other sturdy pasta shape
1/2 teaspoon olive oil
2 cloves garlic, crushed
14 - oz (420 g) fresh medium shrimp, peeled and deveined
1 teaspoon dried oregano
1 1/2 cups (2 oz/60 g) chopped fresh spinach
3 tablespoons (1 oz/30 g) chopped pitted kalamata olives
1 tablespoon drained capers, optional
1/3 cup (1 1/2 oz/45 g) crumbled feta cheese, optional


Recipe



1 Combine tomato bits and boiling water in a small bowl; let stand for 10 to 15 minutes. Drain tomatoes in a sieve over a bowl and reserve 1/2 cup (4 fl oz/120 ml) of the liquid.
2 Cook penne in a large pan of boiling water. Drain and keep warm.
3 Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1 minute. Add shrimp and oregano, and sauté for 2 minutes. Pour in the reserved tomato liquid. Boil for 1 to 2 minutes or until the shrimp are opaque. Remove from the heat and stir in spinach, olives and capers, if using, and the plumped tomato bits.
4 Toss with the drained pasta and feta cheese, if using, in a large shallow serving bowl