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.
- 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
- 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.
Originally published as Shrimp and Feta Linguine in Light & Tasty December/January 2007, p56
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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