Dinner tonight: Mediterranean linguine with shrimp and feta

Preparation time 10 minutes | Cooking Time 15 minutes | Makes 4 Servings

Ingredients

• 1/2 500 g pkg linguine
• 2 tsp olive oil
• 454 g pkg frozen large peeled shrimp, thawed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 tsp dried thyme leaves
• 1/4 tsp dried oregano
• 1/4 cup white wine
• 796 mL can diced tomatoes, drained
• 1/2 cup kalmata olives, pitted and halved
• 1 tbsp capers, drained
• 1/2 cup crumbled feta
• 1/4 cup chopped parsley (optional)

Directions

1. Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain and return pasta to pot.
2. Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then shrimp. Cook until shrimp turns pink, 4 to 6 min. Transfer to a plate and loosely cover to keep warm. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, thyme and oregano. Cook until onion starts to soften, 2 to 3 min. Season with pepper. Add white wine, tomatoes, olives and capers. Bring to a boil, then reduce heat to medium-low. Simmer, covered, about 5 more min.
3. Stir sauce, shrimp and feta into cooked pasta. Garnish with parsley.

Shortcut Tip:

• Save time when making a pasta supper by prepping the sauce while the pasta water comes to a boil.

Goes well with:

Bite-size garlic rolls

Bake our shortcut rolls with the help of pizza dough and a mini-muffin tin. They're perfect for sopping up the sauce.