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Penne With Shrimp, Feta and Olives

Penne With Shrimp, Feta and Olives

Nutrition Facts
  • cal. (kcal) 412
Penne With Shrimp, Feta and Olives
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Carb Grams Per Serving: 56


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 412 cal., 12 g total fat (3 g sat. fat), 56 g carb. (5 g fiber), 19 g pro.