Angel Hair Pasta and Shrimp, with Artichokes, Tomatoes, Capers and Lemon
Bring a pot of water to a boil and cook the pasta according to the directions on the box. Before draining, reserve about a cup of the pasta water.
Meanwhile, season the shrimp with the salt, pepper and oregano. Heat the oil in a large skillet, then add the shrimp, cooking for 4-5 minutes, until cooked through.
In a large bowl, combine the artichoke hearts, tomatoes, capers and lemon juice, and season with a little more salt, pepper and oregano (go easy on the salt – the Parmesan cheese and capers add extra salt as well). Add the cooked shrimp and pasta to the bowl; sprinkle with the Parmesan cheese and toss to combine, adding a little of the reserved water as you stir, to create a little bit of a sauce.
Yields 4 servings.
(Weight Watchers Points Plus Value, per serving: 11 points)
Recipe from Curly Girl Kitchen.