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Feta Shrimp with Linguine Recipe

Feta Shrimp with Linguine Recipe

“Great Mediterranean flavors, full-fat feta cheese and a little heat make this one recipe to die for! I serve it with crusty bread, a green salad and red wine.” Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 8 ounces uncooked whole wheat linguine
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/4 cup Greek olives, coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup minced fresh parsley
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup crumbled feta cheese


  • 1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add the diced tomatoes, sun-dried tomatoes, olives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally.
  • 2. Add the shrimp to the tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Stir in the parsley, lemon juice and pepper flakes. Drain pasta; serve with shrimp mixture. Sprinkle with feta cheese. Yield: 4 servings.

Nutritional Facts

1-1/4 cups shrimp mixture with 1 cup cooked linguine: 404 calories, 8g fat (2g saturated fat), 145mg cholesterol, 881mg sodium, 58g carbohydrate (9g sugars, 10g fiber), 30g protein.

Reviews for Feta Shrimp with Linguine

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homecookcharity User ID: 7810209 227449
Reviewed Jun. 4, 2015

"Very easy, like a one dish meal. I used tomatoes with chilies and topped with fresh chopped parsley & feta and it was SO GOOD!!!!! I'll definately make this again!"

misshildy User ID: 2920878 193039
Reviewed Jun. 2, 2012

"This is an excellent recipe!! My family loved it and remarked it was like what a "high-end"restaurant would offer. I will definately make it again. Louise"

ahmom User ID: 3426126 124114
Reviewed Apr. 10, 2012

"We didn't care for this."

asabot User ID: 620927 193037
Reviewed May. 28, 2011

"This recipe was good, but probably not something I'd make again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.