Pasta and Pasta Sauce Recipes
Shrimp Linguine in Tomato and Feta Sauce
Looking for a unique dish for dinner? This recipe tops shrimp linguine in a garlicky, tomato sauce with feta cheese! If you’re looking for a dish to impress, you won’t go wrong with this seafood dish.
Yield: 4 servings
Ingredients
- 8 ounces linguine
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- Red chili pepper flakes to taste
- 1/4 cup white wine or chicken broth
- 4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes*
- 1 teaspoon oregano
- 1 pound shrimp, peeled and deviened
- 1/2 cup feta, crumbled
- 1 tablespoon dill, chopped**
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Bring water to a boil in a large pot and cook the pasta as directed on package.
- Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.
- Add the wine and simmer for a few minutes.
- Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes.
- Add the shrimp and and simmer until cooked, about 2-4 minutes.
- Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.
Notes
* Option: Add a splash of ouzo or other anise liqueur, along with the tomatoes or 1/2 teaspoon ground fennel seeds with the garlic and chili pepper flakes, for a hint of the exotic.
** Option: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.
Tip: Serve with crusty bread to sop up any leftover sauce.
Nutrition
Per serving: 422 calories, 9g total fat, 3g saturated fat, 56g carbohydrate, 27g protein, 4g dietary fiber, 159mg cholesterol, 880mg sodium
Attribution
Recipe and photo used with permission from:
National Pasta Association
This National Pasta Month shrimp linguine recipe is from our friend Kevin Lynch over at Closet Cooking.