MEDITERRANEAN LINGUINE WITH SHRIMP & FETA

By jarren

Ingredients

• 1/2 900-g pkg linguine pasta
• 2 tsp olive oil
• 454-g pkg frozen raw large shrimp, thawed
• 1 medium onion, chopped
• 2 garlic closed, minced
• 1/4 tsp dried thyme leaves
• 1/4 tsp dried oregano
• 1/4 cup white wine
• 796-ml can diced tomatoes, drained
• 1/2 cup Kalamata olives, pitted and halved
• 1 tbsp capers, drained
• 1/2 cup crumbled feta
• 1/4 cup chopped parsley, optionl

Preparation

Step 1

Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain and return pasta to pot.

Heat a large non-stick frying pan over medium-high. Add 1tsp oil, then shrimp. Cook until shrimp turn pink, 4 to 6 min. Transfer to a plate and loosely cover to keep warm. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, thyme and oregano. Cook until onion starts to soften, 2 to 3 min. Season with pepper. Add white wine, tomatoes, olives and capers. Bring to a boil, then reduce heat to medium-low. Simmer, covered, about 5 more min.

Stir sauce, shrimp and feta into cooked pasta. Garnish with parsley.