Cooking Instructions:
- 1 tablespoon olive oil
- 4 teaspoons garlic, minced
- 1 pound uncooked medium shrimp, peeled, deveined
- 1-1/2 cups canned artichoke hearts, drained
- 1-1/2 cups crumbled feta cheese (4-ounce block)
- 1 large tomato, chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped (1-1/2 teaspoons dried oregano, optional)
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1/4 cup pitted Kalamata olives
- 10-ounce box Lundberg® Spaghetti Brown Rice Pasta, cooked and drained
Can be prepared with any fish or chicken.
Heat
oil in a large skillet over medium heat. Add garlic and sauté 30
seconds. Add shrimp, artichokes, feta, tomatoes, lemon juice, parsley,
oregano, crushed red pepper, and Kalamata olives and sauté until shrimp
are cooked through, about 3 minutes. Add shrimp mixture to cooked
spaghetti and toss to mix. Serves 4.