Mediterranean Shrimp and Pasta

Name: Mediterranean Shrimp and Pasta
Total time: 2 h 55 min
Ingredients: 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; 1 ½ teaspoons chopped fresh rosemary or 1/2 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

4 Ratings
3 Reviews

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!

EatingWell Test Kitchen

Source: Diabetic Living Magazine

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Recipe Summary

active:

25 mins

total:

2 hrs 55 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
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.

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Step 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.
Step 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 Facts

Serving Size:

3/4 cup shrimp mixture and 1/2 cup pasta

Per Serving:

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.

Exchanges:

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

4 Ratings

5 star values: 2
4 star values: 1
3 star values: 0
2 star values: 1
1 star values: 0

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Donna

01/11/2020

I didn’t have time to use the slow cooker, so I made this stovetop. Followed the recipe exactly, except for cooking times. I used tiny shells for the pasta. I let the majority of liquid cook out of the tomato vegetable mix. It turned out great! Very flavorful & was very easy to make!

Elinda G

03/17/2019

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.

Kathie

02/24/2019

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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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Mediterranean Shrimp and Pasta

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Mediterranean Shrimp and Pasta

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Mediterranean Shrimp and Pasta