From Morocco, to Italy, to Greece, to Turkey, to the Middle East, these recipes are tasty and none take more than 20 minutes to make. By: Text: Jason Horn and Cooking Light staff
Howard L. Puckett
Instead of drowning the shrimp in butter, this recipe sautés them in healthful olive oil, and then adds tomatoes to make a simple, speedy sauce that cooks in the time it takes to boil pasta. A sprinkling of crumbly feta on top adds tangy and creamy elements. Add your favorite salad or lightly cooked spinach on the side.