Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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!

Source: Diabetic Living Magazine


Recipe Summary

25 mins
2 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp; cover and chill until ready to use. Lightly coat an unheated 1 1/2-quart slow cooker with cooking spray. In the slow cooker combine tomatoes, zucchini, sweet pepper, wine and garlic.

  • 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.

  • 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 Facts

3/4 cup shrimp mixture and 1/2 cup pasta
302 calories; protein 19.9g; carbohydrates 32.4g; dietary fiber 4.3g; sugars 6.4g; fat 8g; saturated fat 2g; cholesterol 90.3mg; vitamin a iu 2047IU; vitamin c 61.8mg; folate 140.3mcg; calcium 111.3mg; iron 3.1mg; magnesium 50.5mg; potassium 357.3mg; sodium 571.5mg.

2 lean protein, 2 vegetable, 1 1/2 starch, 1 fat