Penne with Shrimp, Feta and Olives

By LJackson

Nutrition Facts per serving:
412 calories, 19 g protein, 56g carbohydrate, 12g fat (2.8g saturated), 5g fiber

Ingredients

• 8 oz Penne
• 1/2 lb medium shrimp (aboutu 13-15), peeled and deveined, tails removed.
• Salt
• Freshly ground black pepper
• 2 Tbsp Olive Oil
• 1 Garlic Clove, thinly sliced
• 1/2 Medium onion, thinly sliced
• 1/2 Meium Head Fennel, quartered, cored, and thinly sliced
• 1/4 cup White Wine
• 1 15 oz can crushed tomatoes
• 1/4 cup roughly chopped pitted green olives
• 1/4 cup (about 1 1/2 oz) feta, crumbled
• 2 Tbsp Fresh Oregano

Preparation

Step 1

1. Cook penne according to package directions, reserving 1 cup pasta water; drain.
2. Meanwhile, pat shrimp dry and season with salt and pepper to taste. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add shrimp and cook until pink in the middle, about 3 minutes. Transfer shrimp to a plate and set aside.

3. Return skillet to stove and heat remaining oil over medium heat. Add garlic, onion and fennel; season with salt and pepper to taste; and cook until golden brown, about 5 minutes. Stir in wine, scraping the bottom of skillet. Stir in tomatoes and simmer 5 minutes. Stir in olives, shrimp and penne, adding reserved pasta water as needed to loosen sauce. Sprinkle with feta and oregano.