Mediterranean linguine with shrimp and feta

14

PREP TIME

10 min

TOTAL TIME

25 min

Makes

4 Servings

Mediterranean linguine with shrimp and feta

Roberto Caruso


Ingredients

  • 1/2 900-g pkg linguine pasta
  • 2 tsp olive oil
  • 454-g pkg frozen raw large 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 kalamata olives , pitted and halved
  • 1 tbsp capers , drained
  • 1/2 cup crumbled feta
  • 1/4 cup chopped parsley , optional

Instructions

  • 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.

Nutrition (per serving)

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

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.