Tomato-Feta Shrimp with Pasta

Ellen Whiteman

Tomato-Feta Shrimp with Pasta is a delicious Mediterranean dish that combines the flavors of seafood, pasta, cheese, and garlic. It is a pescatarian recipe that features uncooked fusilli pasta, diced tomatoes with garlic and onion, chopped onion, olive oil-flavored cooking spray, dry white wine, chopped fresh oregano, frozen cooked peeled and deveined medium shrimp, and crumbled feta cheese. This dish is perfect for seafood lovers and those who enjoy Mediterranean cuisine.

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🐟 Pescatarian

10 mins

6 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown


Total: 8Serves: 4
8 ounces Uncooked Fusilli
2 14½-ounce cans Diced Tomatoes with Garlic and Onion


1/2 cup Chopped Onion
Olive Oil-Flavored Cooking Spray
33/100 cup Dry White Wine
1 tablespoon Chopped Fresh Oregano
3/4 pound Frozen Cooked Peeled and Deveined Medium Shrimp


1/2 cup Crumbled Feta Cheese


Step 1 : 

Cook pasta according to package directions, omitting salt and fat. Drain.

Step 2 : 

Drain 1 can diced tomatoes; discard liquid. Combine drained tomatoes with remaining can tomatoes, and set aside.

Step 3 : 

Place a large nonstick skillet over medium-high heat until hot. Coat onion with cooking spray; add to pan. Sauté 2 minutes or until tender.

Step 4 : 

Add tomatoes, wine, and oregano. Bring to a simmer; cook 5 minutes, stirring frequently.

Step 5 : 

Stir in shrimp; cook 1 minute or until mixture is thoroughly heated.

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