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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • homecookcharity
    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!

  • mmbreen
    May 30, 2013

    No comment left

  • misshildy
    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
    Apr 10, 2012

    We didn't care for this.

  • schield
    Aug 31, 2011

    No comment left

  • asabot
    May 28, 2011

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

  • KWhitehead
    May 20, 2011

    No comment left

  • Joan Bridgman
    Apr 24, 2011

    No comment left