Creamy Feta Pasta with Shrimp

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1 pkg (454 g) PC Raw Zipperback Shrimp, thawed and shelled (tails intact)

2 tbsp (25 mL) paprika

½ tsp (2 mL) salt

¼ tsp (1 mL) freshly ground black pepper

2 tbsp (25 mL) olive oil

1 white onion, chopped

3 cloves garlic, minced

1 pkg (375 g) Whole Grain Whole Wheat Macaroni

1 pkg (900 mL) Chicken Broth

1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry

Grated rind of 1 lemon

2 tbsp (25 mL) fresh lemon juice

5 oz (150 g) vacuum-packed PC Light Feta Cheese RDW

Creamy Feta Pasta with Shrimp

Normally cooked uncovered in lots of boiling water and then drained, the pasta in this dish is simmered covered in stock in a method reminiscent of pilaf. Spinach and feta give this dish a Mediterranean feel.

Serves: 6
Difficulty Level: Intermediate
Prep time: 20 minutes
Cook time: 30 minutes

Nutritional Information

Per Serving: 420 calories

Fat: 11 g

Sodium: 650 mg

Carbohydrate: 53 g

Fibre: 9 g

Protein: 27 g

Excellent Source of Iron

Very High In Fibre


In bowl, toss shrimp, paprika, half of salt and half of pepper. In large nonstick frying pan, heat half of oil over medium-high heat. Add shrimp in single layer; cook until brown and cooked through, about 2 to 3 minutes per side. Transfer to a plate; cover to hold warm.

In large frying pan, heat remaining oil over medium-low heat; cook onion and garlic for 4 to 6 minutes, stirring occasionally, or until softened. Add pasta; stir to coat well with oil. Add chicken broth; bring to a boil. Reduce heat to medium, cover and cook for 8 to 12 minutes or until pasta is tender but firm.

Stir in spinach, lemon rind and juice, remaining salt and pepper, and 1 cup (250 mL) water. Stir in feta; cook, stirring, over medium heat until feta has melted and sauce is thickened, about 3 to 4 minutes.

Divide pasta among six plates; arrange shrimp on top.

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