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Mediterranean Shrimp Linguine

 Mediterranean Shrimp Linguine
This picture-perfect linguine is a feast for the eyes and, with a hint of heat, a treat for the palate. —Megan Hidalgo, Quarryville, Pennsylvania
8 ServingsPrep: 20 min. Cook: 20 min.


  • 1 package (16 ounces) linguine
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 6 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 cup chopped roasted sweet red peppers
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup minced fresh parsley
  • 1/2 cup white wine or chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons lemon juice


  • Cook linguine according to package directions.
  • Meanwhile, in a large skillet, saute shrimp and onion in oil until
  • shrimp turn pink. Add garlic; cook 1 minute longer. Stir in the red
  • peppers, olives, parsley, wine, pepper flakes, salt, oregano and
  • pepper. Reduce heat.
  • Drain linguine, reserving 1/2 cup cooking water. Add linguine and
  • reserved water to the skillet. Stir in cheese and lemon juice; cook

2 of 2

Mediterranean Shrimp Linguine (continued)

Directions (continued)

  • and stir until cheese is melted. Yield: 8 servings.
Nutritional Facts: 1-1/3 cups equals 462 calories, 16 g fat (3 g saturated fat), 144 mg cholesterol, 610 mg sodium, 48 g carbohydrate, 3 g fiber, 28 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now