Shrimp and Feta Linguine

Name: Shrimp and Feta Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Greek Dinner Recipes, Greek Recipes
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

1 cup: 348 calories, 7g fat (2g saturated fat), 172mg cholesterol, 576mg sodium, 41g carbohydrate (7g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

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Originally published as Shrimp with Feta Cheese in Light & Tasty December/January 2007