15m
PREP TIME
30m
COOK TIME
266
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 8 ounces rotini pasta, uncooked
- 4 tablespoons butter, divided
- 1 large red onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons Organic Berbere
- 3 cups original chicken stock
- 1 pound large shrimp, peeled and deveined
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS
- 1 Toss shrimp with 1 tablespoon Berbere Seasoning in medium bowl; set aside. Melt 2 tablespoons butter in medium skillet on medium heat. Add shrimp; cook 2 to 3 minutes per side or just until pink. Remove from pan; keep warm.
- 2 Melt remaining butter in skillet. Stir in onion and jalapeno; cook 5 minutes or until softened. Add garlic and tomatoes; cook and stir 4 minutes.
- 3 Stir in remaining 1 tablespoon Seasoning and stock; bring to boil. Add pasta; cover. Cook 10 to 12 minutes or until pasta is tender. Stir in cooked shrimp. Sprinkle with feta and parsley before serving.
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