Mediterranean Shrimp Pasta with Whole Wheat Spaghetti
Garlic lemon shrimp over a bed of whole wheat noodles with kalamata olives, artichoke hearts, capers and feta cheese.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 8 ounces whole-wheat spaghetti noodles uncooked (or gluten-free noodles)
- 1 tablespoon light olive oil
- 5 cloves garlic chopped
- 1- pound shrimp peeled and deveined
- 2 lemons
- 2 cups pasta sauce
- ¼ cup artichoke hearts oil packed with liquid removed
- ¼ cup kalamata olives
- 1 tablespoons capers
- ¼ cup feta cheese
Bring water to a boil in a large pot. Salt if desired and cook noodles until al dente, 5-8 minutes. Drain and set aside.
Meanwhile: Heat olive oil in a non-stick pan or skillet to medium-high heat. Add garlic and cook 1-2 minutes, until lightly browned. Stir in shrimp and cook 6-10 minutes, or until opaque white. Squeeze juice from lemons and stir in, remove from heat.
In a dish or divided onto plates, spoon spaghetti sauce over cooked noodles. Top with shrimp (including any liquid in pan; remove tails now if desired) and remaining ingredients.
Calories: 415kcal | Carbohydrates: 50g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 294mg | Sodium: 1226mg | Potassium: 302mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 37mg | Calcium: 259mg | Iron: 5mg