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Greek Shrimp and Pasta Bake

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Greek Shrimp and Pasta Bake
  • Prep 30 min
  • Total 50 min
  • Ingredients 9
  • Servings 6
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With a nod to the Greek Isles, shrimp and penne pasta are punctuated with spinach, olive oil, feta cheese and ripe olives in this succulent dish.
Updated May 7, 2009

Ingredients

  • 2 1/2 cups uncooked penne pasta (8 oz)
  • 3/4 lb uncooked medium shrimp, peeled, deveined and tail shells removed
  • 3 cups fresh spinach, stems removed, torn into pieces
  • 1 cup grape tomatoes, cut in half
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons olive oil
  • 1 package (4 oz) crumbled feta cheese (about 1 cup)
  • 1 can (2 1/4 oz) sliced ripe olives, drained

Steps

  • 1
    In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 to 3 minutes of cooking. Cook until pasta is tender and shrimp turn pink. Drain; return to saucepan.
  • 2
    Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 3
    Stir remaining ingredients into cooked pasta and shrimp. Pour into baking dish; spread evenly.
  • 4
    Bake uncovered 15 to 20 minutes or until thoroughly heated.

Tips from the Pillsbury Kitchens

  • tip 1
    For a more authentic Greek version, use pitted kalamata olives in place of the more common variety.

Nutrition Information

280 Calories, 11g Total Fat, 14g Protein, 33g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
910mg
38%
Potassium
250mg
7%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
14%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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