Serves 4.

Note: You can substitute broth (chicken, vegetable or seafood) for the white wine, if preferred. From "7-Day Menu Planner for Dummies," by Susan Nicholson.

• 8 oz. pasta shells (about 3 c.)

• 1 tbsp. olive oil

• 1/2 c. chopped onion

• 1 tbsp. chopped fresh basil

• 11/2 tsp. fresh oregano

• 1/2 tsp. minced garlic

• 1 (14.5-oz.) can drained diced tomatoes with oregano, basil and garlic

• 1 c. seeded and chopped plum tomatoes

• 1 lb. uncooked shelled and deveined shrimp

• 1/4 c. dry white wine (see Note)

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 1/4 c. crumbled feta cheese for garnish


Cook pasta according to package directions; drain.

Meanwhile, in a large skillet, heat oil on medium-high. Add onion, basil, oregano and garlic; cook and stir 5 minutes or until onion is tender.

Add both tomatoes, shrimp, wine, salt and pepper. Cook and stir 2 minutes or until shrimp are pink and tomatoes are heated through.

Spoon over pasta; garnish with feta cheese.