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Total:
37 min
Prep:
25 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Cook pasta al dente according to package instructions. Rinse, drain and set aside.

In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.

In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.

Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.

Serve it up Suzy-Style:

For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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