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Feta Shrimp with Linguine

 Feta Shrimp with Linguine
“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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Feta Shrimp with Linguine (continued)

Nutritional Facts: 1-1/4 cups shrimp mixture with 1 cup cooked linguine and 2 tablespoons feta cheese equals 404 calories, 8 g fat (2 g saturated fat), 145 mg cholesterol, 881 mg sodium, 58 g carbohydrate, 10 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.