Sautéed Shrimp and Pasta

Southern Living
4 servings


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8 ounces uncooked linguine
2 pounds unpeeled, medium-size fresh shrimp
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon hot sesame oil
6 plum tomatoes, peeled and chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup Kalamata olives, sliced
1/4 cup lemon juice
2 ounces crumbled feta cheese


Cook linguine according to package directions; drain and keep warm.

Peel shrimp, and devein, if desired.

Sauté onion and garlic in oil in a large skillet until tender. Stir in tomato and next 4 ingredients; cook, stirring constantly, 3 minutes. Add shrimp, and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in parsley, olives, and lemon juice; cook just until thoroughly heated. Serve over linguine; sprinkle with cheese.

Created date

October 2003

Nutritional Information

Calories 449
Caloriesfromfat 21 %
Fat 10.6 g
Satfat 3.3 g
Cholesterol 185 mg
Sodium 708 mg
Carbohydrate 54.1 g
Fiber 3.7 g
Protein 33.9 g