Shrimp and Feta Linguine With Charred Tomato Vinaigrette

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READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the vinaigrette, broil the tomatoes on a small rimmed baking sheet, turning every 5 minutes, until well charred, about 15 minutes.
  • Let cool.
  • Dice the tomatoes and place in a strainer set in a bowl.
  • Let stand 5 minutes to accumulate the juice.
  • In a blender or small bowl, blend together the tomato juice, oil, vinegar, garlic, salt, pepper, and red pepper flakes (if using) until smooth.
  • Return to the bowl and add the tomatoes.
  • In a skillet, heat the tablespoon of oil over medium-high heat and saute the shrimp with salt and pepper until pink, about 3 minutes.
  • Add to the tomato vinaigrette, tossing to coat.
  • Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 10 minutes.
  • Drain and return to the pot.
  • Add the shrimp mixture, spinach and all but 1/4 cup of the feta and toss to combine.
  • Serve sprinkled with the remaining feta.
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