FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Potatoes, Rice, Pasta, etc.Pasta 'A' to 'L' pg 1 >  Linguine with Shrimp & Feta Cheese

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

LINGUINE WITH SHRIMP & FETA CHEESE

The Six O'Clock Scramble by Aviva Goldfarb
My friend Melissa Murdoch served this dish to our book club. It was a big hit! (If your family does not eat shellfish, you can substitute chicken or salmon for the shrimp.) Serve it with peeled and sliced cucumbers and baby carrots with dressing.
Prep + Cook = 20 minutes
8 servings


Ingredients

• 1 package (16 ounces) linguine
• 1 teaspoon olive oil
• 3/4 teaspoon dried oregano or 1 tablespoon fresh
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (add this at the table if your family doesn't like spicy food)
• 1 pound medium shrimp, peeled and deveined
• 2 teaspoons minced garlic (about 4 cloves)
• 1/2 cup dry white wine
• 3 cups diced plum tomatoes (about 3/4 pound)
• 3/4 cup finely crumbled feta cheese


Directions

Preheat the oven to 350 degrees. Cook the linguine according to the package directions and drain it.

Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the oregano, salt, red pepper (optional), shrimp, and garlic. Saute the shrimp until they start to turn pink, about 3 minutes. (Saute the chicken or fish until it is almost cooked through.) Coat a 9 x 13-inch baking dish with nonstick cooking spray and pour the shrimp into it.

Add the wine to the skillet. Cook it over low heat until it is reduced by half, about 3 minutes. Stir in the tomatoes. Pour the tomatoes and wine over the shrimp. Sprinkle them with the cheese and bake them for 10 minutes. Serve the shrimp over the linguine.

    Nutritional Information per serving:
    Calories 320
    Total Fat 6g, 9%
    Saturated Fat 2.5g, 13%
    Cholesterol 100mg, 33%
    Sodium 320mg, 13%
    Total Carbohydrate 46g, 15%
    Dietary Fiber 2g, 8%
    Protein 21g
    Sugar 4g

     

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.