Shrimp Linguine in a Tomato and Feta Sauce (aka Shrimp Saganaki Linguine)

By Hester

Ingredients

• 8 ounces linguine (gluten free for gluten free)
• 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

Details

Servings 4
Adapted from closetcooking.com

Preparation

Step 1

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

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

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

4.Add the wine and simmer for a few minutes.

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

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

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


Option: 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.
Option: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.
Tip: Serve with crusty bread to sop up any and all leftover sauce.

Nutrition Facts: Calories 422, Fat 9g (Saturated 3g, Trans 0), Cholesterol 159mg, Sodium 880mg, Carbs 56g (Fiber 4g, Sugars 8g), Protein 27g