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
Ingredients
- 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
Reviews
This is a keeper. Delicious!!! The only thing different I did was I used sundried tomatoes instead of roasted red peppers because it is what I had on hand. It did add a nice zip to it. Will do again, and again.
Loved, loved, loved! This felt like a really indulgent dinner. I ate way too much of it last night, but it was so worth. We used Patagonia shrimp since it was on sale and fettuccine since that's what was in our pantry. We'll be saving this recipe for sure.
I just finished making dish. It looks and taste very good. I had to add a little more garlic and salt for my buds. My husband’s birthday dinner!
I made this yesterday. I forgot to save the pasta water so I just added more wine. Husband really liked too. Thank you!
Very good, even hubby loved.
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Awesome!
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Made this today and it was so delicious and gone in no time at all. Zero leftovers. I left out the garlic but next time it will go in. My company loved it!
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