Mediterranean Linguine With Shrimp And Feta
28
- Prep Time10 min
- Total Time25 min
- Makes4 Servings
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 35g, Carbohydrates 60g, Fat 14g, Fibre 4g, Sodium 921mg.
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.
