Recipe Image

Mediterranean Shrimp and Pasta

  • 25 m
  • 2 h 55 m
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!”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019