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Mediterranean Shrimp Skillet

Tender shrimp, fresh spinach and minced basil combine with tangy lemon and feta cheese to give this wonderful pasta toss a unique flavor. —Heidi Farnworth, Riverton, Utah
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1-1/2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups chicken broth, divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried basil
  • 2 teaspoons cornstarch
  • 4 cups chopped fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced fresh basil

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside.
  • In the same skillet, heat 1 cup broth, lemon juice and dried basil. In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
  • Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil.
Nutrition Facts
1 serving: 429 calories, 7g fat (2g saturated fat), 216mg cholesterol, 879mg sodium, 48g carbohydrate (2g sugars, 3g fiber), 39g protein.

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