Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup olive oil,
- 3 cloves of garlic,
- 1 pound uncooked medium shrimp, peeled, deveined,
- 1 1/2 cups drained canned artichoke hearts, chopped,
- 1 1/2 cups crumbled feta cheese,
- 1/2 cup chopped tomatoes,
- 3 tablespoons fresh lemon juice,
- fresh parsley,
- oregano ,
- 500 gr angel hair pasta or linguine.
- =
Directions
Heat oil in a large pan over medium high heat. Add garlic and saute 30 seconds. Add shrimp and saute until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Add salt and pepper if needed and serve.