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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

Ingredients

  • 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

Directions

  • 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 l: 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

Sort By :
MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
Reviewed Apr. 10, 2012

"We didn't care for this."

MY REVIEW
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.