Saucy shrimp and feta toss

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10 min


4 to 6 servings

* PLUS Cooking time: 12 minutes


  • 1/2 450-g pk penne, fettuccine or linguine pasta
  • 4 garlic cloves , or 2 1/2 tsp bottled chopped garlic
  • 2 onions
  • olive oil
  • 796-mL can diced tomatoes
  • 2 tsp dried oregano leaves
  • 1/2 tsp freshly ground black pepper
  • 400-g bag uncooked shrimp , peeled
  • 1/2 400-g container feta , or 1 1/2 cups crumbled
  • 1/4 cup chopped fresh parsley , basil, or a combination of both (optional)


  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, mince garlic and coarsely chop onions.
  • Lightly coat a large wide saucepan with oil and set over medium heat. When hot, add garlic and onions. Stir often until onions start to soften, about 3 minutes. Add tomatoes, oregano and pepper. Increase heat to medium-high. Stir often, uncovered, until reduced by half, 6 to 8 minutes. Add shrimp. Continue to cook, uncovered, stirring frequently until shrimp turn pink and are firm, 3 to 4 minutes. Remove from heat.
  • When pasta is cooked, drain well. Immediately stir into sauce with shrimp until evenly coated. Gently stir in crumbled feta and parsley. Spoon into warm bowls. Great with a spinach-and-orange salad.

Nutrition (per serving)

  • Calories
  • 335,
  • Protein
  • 24.5 g,
  • Carbohydrates
  • 39.7 g,
  • Fat
  • 8.7 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 744 mg.

The flavours in this simple pasta dish will have you daydreaming about a summer evening in Greece, enjoying a leisurely dinner of succulent shrimp tossed with feta, tomatoes and noodles.

Parsley powerhouse

Fresh parsley isn’t just pretty; it’s also an excellent source of vitamins A and C. One half cup (125 mL) chopped parsley has 40 milligrams of vitamin C, about the same as half an orange.