Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions
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
How to Make It
Cook linguine according to package directions.
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.
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.
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 $