A Muse in My Kitchen
Greek Linguine with Shrimp
This morning I was browsing through all the wonderful recipes I have pinned on Pinterest and realized how many of them I haven’t made yet! I have been drooling over this one from Closet Cooking for over a year and tonight had all the ingredients in my refrigerator. This recipe screams freshness – fresh shrimp, fresh herbs and vine-ripe tomatoes – it was time to dig in! I used fresh linguine from a local gourmet market which took it over the top! (I’m using too many exclamation points tonight – aren’t I?!?)
I varied it a bit from the original recipe and we had a delicious, healthy Sunday night supper! I’m really getting into making my own tomato sauce from fresh tomatoes and it’s going to be hard to cook with the bottled stuff again. Hmmm….maybe canning is in my near future?
I love the taste of feta cheese on top!
Love this recipe! Try it!
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- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves minced garlic
- ¼ tsp. chili flakes
- ½ cup white wine
- 5 – 6 medium-sized fresh tomatoes, chopped
- 1 teaspoon oregano
- salt and pepper to taste
- 1 pound shrimp, peeled and deveined (I like to cut the shrimp pieces in half if they are bigger)
- ½ cup fresh herbs such as parsley and basil, chopped
- 1 pound linguine (fresh pasta is best!)
- Heat the oil in the pan.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
- Add the white wine and simmer for 5 minutes.
- Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
- Meanwhile, cook the pasta as directed
- Season the tomato sauce with salt and pepper to taste.
- Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.
- Remove the tomato sauce from the heat and mix in the parsley and basil.
- Drain the pasta, toss in the tomato sauce and top with fresh feta.
- Serve immediately
