Creamy Feta Pasta with Shrimp

By [e-mail]

Ingredients

• 2 tbsp (25 mL) Paprika
• 1 pkg (454 g) Raw Zipperback Black Tiger Shrimp
• 3/4 tsp (4 mL) Salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 2 tbsp (25 mL) olive oil
• 1 white onion, chopped
• 3 cloves garlic, minced
• 1 pkg (375 g) 100% Whole Grain Whole Wheat Pasta - Macaroni
• 1 pkg (900 mL) Chicken Broth
• 1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
• Grated rind of 1 lemon
• 2 tbsp (25 mL) fresh lemon juice
• 5 oz (150 g) Feta Cheese

Details

Preparation time 20mins
Cooking time 50mins
Adapted from presidentschoice.ca

Preparation

Step 1

In bowl, toss shrimp, paprika, half of salt and half of pepper. In large nonstick frying pan, heat half of oil over medium-high heat. Add shrimp in single layer; cook until brown and cooked through, about 2 to 3 minutes per side. Transfer to a plate; cover to hold warm.
In large frying pan, heat remaining oil over medium-low heat; cook onion and garlic for 4 to 6 minutes, stirring occasionally, or until softened. Add pasta; stir to coat well with oil. Add chicken broth; bring to a boil. Reduce heat to medium, cover and cook for 8 to 12 minutes or until pasta is tender but firm.
Stir in spinach, lemon rind and juice, remaining salt and pepper, and 1 cup (250 mL) water. Stir in feta; cook, stirring, over medium heat until feta has melted and sauce is thickened, about 3 to 4 minutes.
Divide pasta among six plates; arrange shrimp on top.