Greek-Style Shrimp & Feta

with Fregola Sarda Pasta

35 MIN

4 Servings

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From the Test Kitchen

In this dish, warm fregola sarda—a round, toasted variety of pasta—is topped with tender bites of shrimp cooked in a tomato sauce along with fresh oregano for delicious aroma and flavor. A dollop of mascarpone stirred into the pasta just before serving adds a touch of creaminess to temper the bold, zesty flavors.
9 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

470 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
½ lb Grape Tomatoes
1¼ cups Fregola Sarda Pasta
2 Zucchini
2 cloves Garlic
1 bunch Oregano
2 Tbsps Tomato Paste
1½ oz Feta Cheese
2 Tbsps Mascarpone Cheese
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems; roughly chop the leaves.

2 Cook the zucchini

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes or until softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

3 Cook the pasta

Place the pasta in a strainer. Thoroughly rinse under cold water to remove any excess starch. Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

4 Cook the shrimp & make the sauce

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the seasoned shrimp, halved tomatoes, and chopped oregano. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Add the feta (crumbling before adding) and stir to combine.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked zucchini and mascarpone; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp and sauce over the finished pasta. Enjoy!