Stephanie's Shrimp & Feta Pasta

I have been MIA, I know. Last week's priority was getting ready for a weekend trip to Ft. Lauderdale to visit my sister. Tristan & I had a great time while the hubs stayed home & took care of a honey do list as well as the dogs. So, today I come to you with a dish I am in love with. The best part is ~ I created it last week while trying to get rid of a few things & it ended up being so delicious, even restaurant quality, that I made it again the next night.

If you love olives, feta & pasta but want something light, this is the dish for you. I pat myself on the back for adding pasta water which creates a nice sauce along with just a little of the pesto, olives & feta, without a lot of fat. I can eat this dish & feel like I am indulging without actually doing so.

8 oz whole grain rotini or penne pasta
1 tblsp olive oil
1/3 cup onion, chopped
1 large garlic clove, minced
20 medium shrimp, peeled & deveined
1-2 tblsp Classico Sundried Tomato Pesto
1 heaping tblsp kalamata olives, chopped
1 heaping tblsp crumbled feta cheese with basil & tomato
1/3 cup pasta water
Parmesan cheese
Basil, optional

Cook pasta according to directions. Make sure to reserve about 1/3 cup pasta water. Meanwhile heat olive oil in a sauté pan over medium heat. Add onion & garlic & cook until fragrant, about 2 minutes. Add shrimp. Cook & stir for about 1-2 minutes. Add the tomato pesto, olives, crumbled feta cheese & reserved pasta water. Stir until a sauce develops & cheese melts, about 1 minute.

Garnish with parmesan cheese & basil.

{Food for Thought}

The above measurements are for about 2 large servings. I was making it just for myself so I had leftovers for lunch after having more than I should the 1st time around. So, use your judgment. I loved the rotini more than the penne because it captured the sauce better, especially since there is not an abundance of it to begin with.

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