Linguine Topped with Shrimp and Feta Cheese
Fresh and bright, this dish is a crowd-pleaser, for sure.
- 16 oz. whole wheat or regular linguine (use wheat/gluten-free, if needed)
- 1 Tbsp. extra virgin olive oil
- 3/4 tsp. dried oregano or use 1 Tbsp. fresh
- 1/4 - 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes optional
- 1 lb. medium or large shrimp peeled and deveined
- 4 cloves garlic minced, about 2 tsp.
- 1/2 cup white wine or use a scant ½ cup fish, chicken, or vegetable broth mixed with 1 Tbsp. vinegar or lemon juice and 1/2 tsp. honey
- 4 plum tomatoes (also called Roma tomatoes), diced about 3 cups, or use 28 oz. diced tomatoes, drained
- 3/4 cup crumbled feta cheese
- Preheat the oven to 350 degrees. On the stovetop, cook the linguine according to the package directions. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
- Heat the oil in a large nonstick skillet over medium-high heat. To the skillet, add the oregano, salt, red pepper flakes (optional), shrimp, and garlic. Sauté it for about 3 minutes, flipping once, until the shrimp start to turn pink. Pour the mixture into the baking dish.
- Return the skillet to the heat and add the wine to the skillet. Gently simmer over low heat for 2 - 3 minutes until it is reduced by half.
- Add the tomatoes and stir them gently for 1 minute.
- Pour the tomatoes and wine over the shrimp. Sprinkle the cheese on top and bake it for 10 minutes. Serve the shrimp and tomatoes over the linguine.
Slow Cooker Directions:
- In a stockpot, cook the linguine until it is almost al dente (slightly undercooked), toss it with a little oil, and refrigerate it. Combine the oil, oregano, salt, red pepper flakes (optional), garlic, wine, and tomatoes in the slow cooker. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Add the linguine and the shrimp, stirring well to combine, then top with the feta cheese. Cook for 1 hour on high, or until the shrimp are pink. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, combine the spices, peel the garlic, dice the tomatoes if necessary, crumble the cheese if necessary and refrigerate. Scramble Flavor Booster: Use the optional red pepper flakes and/or top the dish with fresh chopped parsley or oregano. Tip: Sometimes when I’m cooking shrimp for dinner, I will boil, in a separate pot, an additional ½ pound and make shrimp salad for our lunch the following day. I usually keep my shrimp salad pretty simple. Check out The Scramble's simple recipe for Shrimp Salad. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be! Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 6g, 9%; Saturated Fat: 24g, 10%; Cholesterol: 95mg, 32%; Sodium: 300mg, 13%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 21g
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