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Greek-Style Shrimp Linguine

Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions
Prep time 5 mins
Cook time 15 mins
Yield Makes 4 servings (serving size: about 1 1/3 cups)
Skip your standard pasta recipe and serve a Greek-style pasta dish for dinner tonight.

Ingredients

  • 8 ounces uncooked linguine
  • 1 tablespoon olive oil
  • 20 large shrimp, peeled and deveined (about 1 pound)
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 2 tablespoons chopped fresh flatleaf parsley or basil

Nutrition Information

  • calories 432
  • fat 11 g
  • satfat 5 g
  • monofat 4 g
  • polyfat 1 g
  • protein 31 g
  • carbohydrate 50 g
  • fiber 4 g
  • cholesterol 193 mg
  • iron 6 mg
  • sodium 863 mg
  • calcium 197 mg

How to Make It

  1. Cook linguine according to package directions.

  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the shrimp, minced garlic, dried oregano, and red pepper; stir-fry 2 minutes. Add the tomatoes; reduce heat and simmer, uncovered, until shrimp is opaque, about 3 minutes.

  3. Drain linguine; return to the same pot. Add shrimp mixture and cheese to the linguine; toss well, and transfer to 4 serving plates. Top with parsley or basil.

  4. Wine note: The zesty shrimp linguine will match beautifully with the herbal notes and lively acidity of an Italian red from the Barbera grape. Look for Pio Cesare Barbera d'Alba, about $