Mediterranean Shrimp and Pasta

This recipe is adapted from Southern Living Annual Recipes. I cannot remember which year. It is one of our favorites.
- Ready In:
- 1hr 5mins
- Serves:
- Units:
1
Person talking
ingredients
- 4 ounces linguine, uncooked
- 1 lb shrimp, unpeeled, medium size (add more to taste)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon sesame oil, hot
- 6 plum tomatoes, peeled and chopped
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄4 cup fresh parsley, chopped
- 1 cup kalamata olive, sliced
- 1⁄4 cup lemon juice, freshly squeezed (or wine)
- 2 ounces feta cheese, crumbled (add more to taste)
directions
- Cook linguine according to package directions, drain and keep warm.
- Peel and de-vein shrimp.
- Cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
- Stir in the tomato and dried spices (next 4 ingredients).
- Cook 3 minutes, stirring constantly.
- Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). Be careful not to over cook the shrimp.
- Add the parsley, olives, and lemon juice.
- Cook until thoroughly heated.
- Serve over linguine. Sprinkle with feta cheese.
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