Shrimp and feta skillet dinner

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Fat-free chicken broth;
2 teaspoons Olive oil;
¼ cup Scallions; thinly sliced
1 Clove garlic; minced
1 teaspoon Dried oregano;
2 teaspoons Lemon juice;
¼ cup Fresh parsley; chopped
12 ounces Shrimp; peeled and deveined
4 Plum tomatoes; chopped
½ cup Feta cheese; crumbled
8 ounces Pasta; uncooked

Directions

In a large no-stick frying pan, combine the broth, oil, scallions and garlic. Cook over medium heat, stirring frequently, for 2 to 3 minutes, or until the scallions soften. Stir in the oregano, lemon juice, and parsley, and mix well.

Stir in the shrimp, cover and cook for 3 to 4 minutes, or until the shrimp turn pink.

Stir in the tomatoes and feta. Cook for 2 minutes, or until the tomatoes are hot.

While the sauce is cooking, cook the pasta (we used fusili) in a large pot of boiling water until just tender. Drain. Serve topped with the sauce.

Notes: Each serving equals 8 Weight Watchers points.

This dinner is fast, easy, and low in fat (8 grams). It came from a friend's cookbook, published by Prevention magazine. The title was something like Low- Fat One-Dish Meals. (Didn't write down the book title, just photocopied that page the recipe was on!) This is one I'll make again at home.

Serving Ideas: Serve w/ crusty bread to soak up the good broth! Per serving: 388 Calories; 8g Fat (19% calories from fat); 28g Protein; 50g Carbohydrate; 142mg Cholesterol; 326mg Sodium Recipe by: Kris Young

Posted to MC-Recipe Digest V1 #986 by Kky0ung <Kky0ung@...> on Jan 6, 1998

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