Mediterranean Shrimp and Pasta

Mediterranean Shrimp and Pasta

2 Reviews
From: Diabetic Living Magazine

This dish is bursting with flavor thanks to the long, low-temperature cooking. Simply combine all ingredients in a slow cooker and all your dinner work is done for you!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces fresh or frozen medium shrimp
  • Nonstick cooking spray
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 cup sliced zucchini
  • 1 large red sweet pepper, chopped (1 cup)
  • ½ cup dry white wine or reduced-sodium chicken broth
  • 2 cloves garlic, minced
  • 8 pitted Kalamata olives, coarsely chopped
  • ¼ cup chopped fresh basil
  • 1 tablespoon olive oil
  • 1½ teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon salt
  • 4 ounces dried acini di pepe or whole-wheat acini di pepe, cooked according to package directions
  • 2 ounces reduced-fat feta cheese, crumbled


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp; cover and chill until ready to use. Lightly coat an unheated 1½-quart slow cooker with cooking spray. In the slow cooker combine tomatoes, zucchini, sweet pepper, wine and garlic.
  2. Cover and cook on low-heat setting for 4 hours or high-heat setting for 2 hours. (If no heat setting is available, cook for 3 hours.) Stir in the shrimp. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more.
  3. Stir in olives, basil, olive oil, rosemary and salt. Place cooked pasta in a serving bowl and top with shrimp mixture. Sprinkle feta cheese evenly over all.

Nutrition information

  • Serving size: ¾ cup shrimp mixture and ½ cup pasta
  • Per serving: 302 calories; 8 g fat(2 g sat); 4 g fiber; 32 g carbohydrates; 20 g protein; 140 mcg folate; 90 mg cholesterol; 6 g sugars; 2,047 IU vitamin A; 62 mg vitamin C; 111 mg calcium; 3 mg iron; 571 mg sodium; 357 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (41% dv), Folate (35% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 2 vegetable, 1½ starch, 1 fat

Reviews 2

March 17, 2019
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By: Elinda G
After reading the other review about the recipe being “watery” I added tomato paste. I thought the recipe was very flavorful. I used chicken broth in lieu of wine. I will definitely make this again.
February 24, 2019
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By: Kathie
Made this yesterday, followed the recipe to the tee. I found it bland, and watery. Needs more spices, and a thicker base, unless you like soup. I was very disappointed and will not make again.
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