8 ounces thin spaghetti
2 (14 1/2-ounce) cans pasta-style chopped tomatoes
1 teaspoon minced garlic
1 pound large shrimp
1/4 cup crumbled feta cheese, divided (see note)
Place spaghetti in 2-1/2 quarts of boiling unsalted water; cook until tender, 10 to 12 minutes.
Meanwhile, place tomatoes and garlic in a 12-inch nonstick skillet over medium heat. While tomatoes cook, peel shrimp. Add them to skillet; stir well. Cook, stirring from time to time, just until shrimp are opaque, about 3 to 5 minutes. Remove skillet from the heat.
Drain noodles; divide among 4 plates. Top with sauce and shrimp. Sprinkle 1 tablespoon feta cheese over each serving.
Yield: 4 servings.
Approximate nutrition information per serving: 385 calories; 8g fat (18 percent calories from fat); 143mg cholesterol; 25g protein; 54g carbohydrate; 4g fiber; 1,305mg sodium.
NOTE:
The feta adds a sharp counterpoint to the slightly sweet sauce, but grated Parmesan works, too.