Garlicky Shrimp Pasta
This Mediterranean-inspired pasta is bursting with goodness! Herb & Garlic Dip Mix brings classic flavours, but you can also try this recipe with Ramen Broth Mix for satisfying tamari, smoky flavours and a boost of Vitamin B thanks to your new best friend nutritional yeast. Sweet cherry tomatoes and creamy, salty feta cheese will have you coming back for more!
Perfectly Balance Your Plate
Serve with 2 cups leafy greens—try arugula!
2 cups uncooked penne pasta
4 cups hot water
3 tbsp olive oil, divided
1 bag (340 g) frozen uncooked peeled shrimp, defrosted & drained
1 pint cherry tomatoes
1⁄3 cup crumbled feta cheese
Sea Salt, to taste
Black Pepper, to taste
- In Multipurpose Steamer, combine pasta and hot water. Cover; microwave on high until tender, about 7–8 min. Once cooked, drain and set aside.
- Meanwhile, in Wok, heat 1⁄2 tbsp oil over medium-high heat. In a bowl, coat shrimp with dip mix, then add to wok. Stir-fry until slightly pink, about 2 min. Don’t over cook the shrimp—they will continue to cook in the next step.
- Reduce heat to medium. Add tomatoes, cooked pasta, and remaining 2 1⁄2 tbsp oil. Stir until shrimp are cooked through and tomatoes start to burst. Add feta cheese. Season with salt and pepper, if desired.
Per serving: Calories 400, Fat 14 g (Saturated 3.5 g, Trans 0 g), Cholesterol 150 mg, Sodium 360 mg, Carbohydrate 42 g (Fibre 3 g, Sugars 4 g), Protein 26 g.
If you have time, place Wok in pre-heated 450° F oven and let the feta melt before serving.