Shrimp Linguine in a Tomato and Feta Sauce (aka Shrimp Saganaki Linguine) on Closet Cooking Recipe

4
10 mins
30 mins

Ingredients

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
8 ounces linguine
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, chopped
red chili pepper flakes to taste
1/4 cup white wine or chicken broth
4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes
1 teaspoon oregano
1 pound shrimp, peeled and deviened
1/2 cup feta, crumbled
1 tablespoon dill, chopped
1/4 cup parsley, chopped
salt and pepper to taste

Preparation

Step 1

directions

Bring water to a boil in a large pot and cook the pasta as directed on package.

Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.

Add the wine and simmer for a few minutes.

Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes

Add the shrimp and and simmer until cooked, about 2-4 minutes.

Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.

: Add a splash of ouzo or other anise liqueur along with the tomatoes or 1/2 teaspoon ground fennel seeds with the garlic and chili pepper flakes for a hint of the exotic.

: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.

One pound of shrimp? Are we talking whole shrimp or just tails? There is absolutely NO comparison between a frozen, dehydrated shell off tail and a fresh whole shrimp. I spend a great deal of time in Asia and shrimp for the most part are prepared whole and fresh (just about every supermarket has at least two species and two sizes of each, some, 4 species and 4 to 6 sizes...my favourite is Tiger prawns, 26 to 30 count for my pasta dishes) In this dish if possible you could boil whole shrimp in very salt water for 3.5 to 4 minutes max or butterfly the tail and pan fry, either way the tast is 10,000% better than the cheap frozen white shrimp people would use in this dish and you can put the shrimp over the pasta and then the sauce over both. The tail shell can be removed very easily after cooking and if you try, you will not go back to the freezer!

YUM YUM YUM! My husband and I made this tonight and it was awesome. All the flavors meld and blend so nicely together. We did use a pound and half of shrimp, used fresh dill but not fresh parsley. It's definitely one we will be making again. It's going into our book of tried and true favorites. Eight ounces of linguine wasn't enough though, probably would need more like 12 ounces because the ratio wasn't exact. We had enough for at least 4 more ounces of pasta left over and that's with plenty of this tasty goodness spread over our pasta. Maybe some of that was the extra shrimp? We served this with some steamed fresh asparagus lightly buttered. It's a relatively low fat and healthy dish. This would be a wonderful dish for having company over for dinner. But we're not waiting for company to come over before we make this again. LOVE IT! LOVE IT! LOVE IT!

Anonymous: You could use cotija or queso fresco in place of feta. Although fairly different, you could also go for ricotta or even halloumi.

Kevin I've made this twice so far for my family and it's a big big hit! I didn't change a thing except I added a little bit more shrimp. LOVE LOVE LOVE it! Family agrees this is now a FAVORITE dish which I will be making again and again. Thanks for posting it!

Email Address:

Spice Blend