Serving Size : 4
3 tablespoons chicken broth
2 teaspoons olive oil
1/4 cup scallion, thinly sliced
1 clove garlic, minced
1 teaspoon dried oregano
2 teaspoons lemon juice
1/4 cup fresh parsley, chopped
12 ounces shrimp, peeled and deveined
4 plum tomatoes, chopped
1/2 cup feta cheese, cubed
8 ounces fusili, uncooked
In a large no-stick frying pan, combine broth, oil, scallions and garlic. Cook over medium heat, stirring frequently, for 2 to 3 minutes, or until scallions soften. Stir in oregano, lemon juice and parsley and mix well.
Stir in shrimp, cover and cook for 3 to 4 minutes, or until shrimp turns pink. Stir in tomatoes and feta. Cook for 2 minutes, or until tomatoes are hot. While sauce is cooking, cook fusilli in a large pot of boiling water until just tender. Drain. Serve topped with sauce.