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Shrimp Linguine in Tomato and Feta Sauce

Shrimp Linguine

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.

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  • 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


  1. Bring water to a boil in a large pot and cook the pasta as directed on package.
  2. Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.
  4. Add the wine and simmer for a few minutes.
  5. Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes.
  6. Add the shrimp and and simmer until cooked, about 2-4 minutes.
  7. Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.

* 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.

Makes 4 servings. Per serving: 422 calories, 9 g total fat, 3 g saturated fat, 56 g carbohydrate, 27 g protein, 4 g dietary fiber, 159 mg cholesterol, 880 mg sodium

This National Pasta Month shrimp linguine recipe is from our friend Kevin Lynch over at Closet Cooking.

Recipe and photo credit (used with permission): National Pasta Association