from Health magazine
| 8 | oz uncooked linguine |
| 1 | tbsp olive oil |
| 20 | large shrimp, peeled and de-veined |
| 4 | cloves garlic, minced |
| 1 | tsp dried oregano |
| 1/4 | tsp crushed red pepper |
| 2 | cups canned diced tomatoes (reserve about 1/2 cup of the juice) |
| 3/4 | cup feta cheese, crumpled |
| 2 | tbsp fresh basil, chopped |
- Cook linguine according to package.
- Heat oil in a large nonstick skillet over medium heat. Add shrimp, garlic, red pepper and oregano. Stir fry for two minutes. Add the tomatoes wirg juice and reduce heat to simmer, uncovered, until shrimp are opaque, about three minutes.
- Drain linguine and return to the pot. Add shrimp mixture and cheese to linguine. Toss well. Transfer to 4 serving plates and top with basil.
Main Dish
| Nutrition Facts | ||||||
Serving Size 248.0g |
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Amount Per Serving |
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Calories 334 Calories from Fat
101 |
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% Daily Value* |
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Total Fat
11.2g 17%
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Saturated Fat
4.9g 25%
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Cholesterol
120mg 40%
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Sodium
673mg 28%
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Total Carbohydrates
41.4g 14%
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Dietary Fiber
1.5g 6%
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Sugars
6.8g |
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Protein
17.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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