Mediterranean linguine with shrimp and feta

Prep 10 min
Total 25 min
Makes 4 Servings



1/2 900-g pkg
linguine pasta
2 tsp
454-g pkg
frozen raw large shrimp, thawed
medium onion, chopped
garlic cloves, minced
1/4 tsp
dried thyme leaves
1/4 tsp
dried oregano
1/4 cup
796-mL can
diced tomatoes, drained
1/2 cup
kalamata olives, pitted and halved
1 tbsp
capers, drained
1/2 cup
crumbled feta
1/4 cup
chopped parsley, optional


  • 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.
  • 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.
  • Stir sauce, shrimp and feta into cooked pasta. Garnish with parsley.

This pasta dish will be popular with Greek salad lovers, and shrimp can easily be substituted for chicken.

Shortcut Tip:

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


Calories 521
Protein 35 g
Carbohydrates 60 g
Fat 14 g
Fibre 4 g
Sodium 921 mg

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Photo credit: Roberto Caruso

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