Spicy Tomato-and-Feta Skillet Shrimp
Penne with Spinach and Lemon
Ingredients
- 1½ Tbsp jarred minced garlic
- 1½ Tbsp olive oil
- ¾ lb peeled and deveined, medium-size wild-caught raw shrimp
- ¼ cup pitted kalamata olives
- ¼ cup dry white wine
- ½ (24-oz) jar arrabbiata sauce (such as Rao's)
- ¼ cup crumbled feta cheese
- 1½ Tbsp chopped fresh basil
Instructions
- Cook garlic in hot oil in a large skillet over medium heat 1 minute. Add shrimp to skillet, and cook 3 to 4 minutes or until just pink. Remove from skillet, and keep warm.
- Cook olives and wine in skillet 1 minute, scraping skillet to loosen browned bits. Stir in arrabbiata sauce. Cook 5 to 6 minutes or until slightly thickened and thoroughly heated. Stir in shrimp.
- Sprinkle with cheese and basil. Toss with Penne with Spinach and Lemon recipe, if desired.
Side Dish Ingredients
- 1 (8.5-oz) pouch microwavable penne pasta (such as Barilla)
- ½ (6-oz) pkg baby spinach
- 1 Tbsp extra virgin olive oil
- ½ Tbsp fresh lemon juice
- ¼ tsp lemon zest
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook pasta according to package directions. Transfer cooked pasta to a bowl; toss with spinach and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
300
|
187
|
487
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 19 | 5 | 24 |
| Carb (g) | 8 | 29 | 37 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 81 | 260 | 341 |
Quick & Healthy Meal Plan
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