Garlic shrimp and feta linguine

Prep 15 min
Total 20 min
Makes 4 Servings



225 g
linguine or spaghetti pasta
2 tbsp
340 g
frozen raw large shrimp, thawed and peeled
garlic cloves, minced
jalapeno, minced and seeded
2 cups
packed arugula
2 tbsp
2 tbsp
1/2 cup
crumbled feta


  • COOK linguine in a large pot of boiling water following package directions, omitting salt, until tender, 6 to 8 min.
  • HEAT olive oil in a large non-stick frying pan over medium-high. Add shrimp, garlic and jalapeno. Cook until shrimp turns pink, 3 to 4 min. Stir in pasta, arugula, lime zest and lime juice. Sprinkle with crumbled feta.


Calories 430, Protein 29 g, Carbohydrates 47 g, Fat 14 g, Fibre 3 g, Sodium 345 mg. Excellent source of Zinc

How to peel garlic 3 ways

Wine Pairings

Garlicky shrimp pasta
Pair it with: A tasty Ontario blend.

Ontario is currently producing some excellent and unusual blended wines, like this riesling and chardonnay combo. Its subtle lemon, lime and apricot flavours highlight any salty-spicy dish.

Top pick: 13th Street Detour Reisling/Chardonnay, Ontario, $17.

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