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Penne With Shrimp, Feta and Olives

Penne With Shrimp, Feta and Olives
Makes: 4  servings Prep 15 mins Cook 20 mins


  • 8 ounces  penne
  • 1/2 pound  medium shrimp (about 13 to 15), peeled and deveined, tails removed
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons  olive oil
  • 1 garlic clove, thinly sliced
  • 1/2 medium onion, thinly sliced
  • 1/2 medium head fennel, quartered, cored and thinly sliced
  • 1/4 cup  white wine
  • 1 15 ounce can crushed tomatoes
  • 1/4 cup  roughly chopped pitted green olives
  • 1/4 cup  (about 1 1/2 ounces) feta, crumbled
  • 2 tablespoons  fresh oregano


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 tablespoon 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.

From FitnessMagazine.com