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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
• 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
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:
Total Fat 6g, 9%
Saturated Fat 2.5g, 13%
Cholesterol 100mg, 33%
Sodium 320mg, 13%
Total Carbohydrate 46g, 15%
Dietary Fiber 2g, 8%
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