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Shrimp and Feta Linguine

Shrimp and Feta Linguine
When the weather gets chilly, warm up friends and family with this easy-to-prepare entree from our Test Kitchen. Topped with feta cheese and laced with a hint of wine, the aroma as it simmers will make mouths water! TIP: Look for tomato paste in a tube--it's great when you just need to use a tablespoon or two, and it keeps for up to 2 weeks in the refrigerator.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked linguine
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 3 cups sliced plum tomatoes
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons minced fresh parsley

Directions

  • Cook linguine according to package directions. Meanwhile, in a large
  • nonstick skillet, saute the shrimp, onion and garlic in oil for 3-5
  • minutes or until shrimp turn pink.
  • Add the tomatoes, wine or broth, tomato paste, oregano, salt and
  • pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for
  • 10 minutes. Drain linguine; top with shrimp mixture. Sprinkle with
  • feta cheese and parsley. Yield: 4 servings.
© Taste of Home 2013

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Shrimp and Feta Linguine (continued)

Nutrition Facts: 1 cup shrimp mixture with 3/4 cup linguine equals 348 calories, 7 g fat (2 g saturated fat), 172 mg cholesterol, 576 mg sodium, 41 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013