Greek-Style Shrimp Linguine
- 8 ounces uncooked linguine
- 1 tablespoon olive oil
- 20 large shrimp, peeled and deveined (about 1 pound)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3/4 cup (3 ounces) crumbled feta cheese
- 2 tablespoons chopped fresh flatleaf parsley or basil
1. Cook linguine according to package directions.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the shrimp, minced garlic, dried oregano, and red pepper; stir-fry 2 minutes. Add the tomatoes; reduce heat and simmer, uncovered, until shrimp is opaque, about 3 minutes.
3. Drain linguine; return to the same pot. Add shrimp mixture and cheese to the linguine; toss well, and transfer to 4 serving plates. Top with parsley or basil.
Wine note: The zesty shrimp linguine will match beautifully with the herbal notes and lively acidity of an Italian red from the Barbera grape. Look for Pio Cesare Barbera d'Alba, about $21.
- Prep Time:
- Cook Time: Skip your standard pasta recipe and serve a Greek-style pasta dish for dinner tonight.
- Yield: Makes 4 servings (serving size: about 1 1/3 cups)
|Calories per serving:||432|
|Fat per serving:||11g|
|Saturated fat per serving:||5g|
|Monounsaturated fat per serving:||4g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||31g|
|Carbohydrate per serving:||50g|
|Fiber per serving:||4g|
|Cholesterol per serving:||193mg|
|Iron per serving:||6mg|
|Sodium per serving:||863mg|
|Calcium per serving:||197mg|