Servings: 4Time: Prep: 15 minutes; Cook: 15 minutes
Hardware: measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet), a large pot, a colander, a wooden spoon, a serving dish
- 1 tablespoon olive oil
- 1 clove garlic
- 1 small white onion (¼ cup)
- 1 pint cherry tomatoes
- 2 tablespoons fresh dill
- ½ pound (31-35 count) shrimp (You can usually buy these from your fish monger already cleaned. It saves so much time.)
- 1 ½ teaspoons Greek seasoning (I use Konriko Greek Seasoning or you can make your own)
- 2 cups baby spinach leaves
- 1 cup low fat Greek yogurt
- ¼ cup crumbled feta cheese
- ⅛ cup chopped black olives
- 8 ounces of uncooked angel hair pasta
|Spinach, dill, olives, and yogurt |
make this light dish perfect for spring
- Put 4 quarts of salted water on to boil in a large pot.
- Dice the onions. Mince the garlic. Rinse and chop the dill. Quarter the tomatoes. Rinse and stem the spinach. Rinse the shrimp and remove their tails. Set aside.
- Place the olive oil in the skillet on medium. Add the onion, tomato, dill, and garlic to the skillet and adjust the heat until the dish is bubbling. Continue to sauté until the tomatoes begin to give up their liquid. Nothing should be browning. This should take about 5 minutes. Stir this occasionally.
- Place the pasta in the salted water in the other pot now. Cook it according to package directions.
- In the skillet, when the tomatoes begin to look soft, add the spinach, shrimp, and seasonings to the pan. Stir occasionally. Cook this just until the shrimp turn pink and the spinach wilts (about 5 minutes).
- Stir the yogurt and feta into the shrimp. Stir only until everything is just mixed.
- The pasta should be done now. Drain the pasta but do not rinse it.
- Place the pasta in the serving dish and toss with shrimp sauce. Toss in the olives.
Serve with a salad and warm bread.