Greek Shrimp and Pasta

Jun 25, 2008 at 12:35 p.m. ET

Penne pasta with shrimp, tomatoes, olives, feta cheese and oregano

Greek Shrimp and Pasta

Serves 6


8 ounces penne
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1/2 pound large shrimp, peeled and deveined
4 plum tomatoes, diced
15 oil-cured black olives, pitted and chopped
1 (8-ounce) bottle clam juice
1/4 cup crumbled reduced-fat feta cheese
3 tablespoons chopped fresh oregano


1. Cook penne according to package directions; drain.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes.

3. Add the tomatoes and olives; cook stirring occasionally, until softened, about 3 minutes.

4. Add the clam juice; bring to a boil. Stir in the penne, cheese, and oregano. Reduce the heat and simmer, tossing well, until the flavors are blended and the cheese just begins to melt, about 1 minute.

Makes six servings.

Recipe courtesy of Weight Watchers, from Weight Watchers Winner's Circle: 145+ Favorite Recipes from Members, Leaders and Home Cooks. 2003 Weight Watchers International, Inc.

POINTS value per serving: 5 (1 1/3 cups), 236 calories, 6g fat, 1g saturated fat, 0g trans fat, 59 mg cholesterol, 366mg sodium, 32g carbohydrates, 3g fiber, 13g protein, 53mg calcium