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Add a photoServings: 6
Ingredients
- 1 med Onion
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves
- 2 c. Tomatoes, canned in puree
- 1 Tbsp. Oregano
- 1 tsp Basil
- 1/4 tsp Pepper
- 3/4 lb Fettucine
- 3/4 lb Shrimp
- 1/2 c. Olives, black
- 1/4 lb Feta cheese
Directions
- Bring large pot of water to boil. Cut onion into thin slices. In a large skillet, hot the oil over medium-high heat till warm but not smoking. Add in the onion and garlic and cook till the mix is golden brown, about 5 min.
- Add in the tomatoes, oregano, basil and pepper, and bring the mix to a boil over medium heat, breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp. Shell and devein the shrimp. Uncover the sauce, bring to boil over medium-heat. Add in the shrimp, reduce heat to low, cover andsimmer for 3 min. Add in the olives and half the feta cheese, stir to combine. Drain the pasta, serve topped with the shrimp and sauce.
- Crumble remaining feta cheese on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 248 | 74% |
| Total Fat 27.68g | 35% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 411mg | 17% |
| Potassium 306mg | 9% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.41g | 2% |
| Protein 15.16g | 24% |
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