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Categories:
linguine olive oil onion garlic tomatoes black pitted olives oregano salt pepper Feta cheese fresh parsley shrimp
Viewed: 126 - Published at: 3 years agoIngredients
- 12 oz. linguine (uncooked)
- 3 Tbsp. olive oil
- 1 1/4 c. onion, chopped
- 2 medium garlic cloves, crushed
- 56 oz. canned tomatoes
- 24 large black pitted olives
- 2 tsp. oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 oz. Feta cheese
- 2 Tbsp. fresh parsley
- 1 1/2 lb. large shrimp
Method
- Peel and devein shrimp but leave tails intact.
- Prepare linguini according to package directions.
- Drain.
- Keep warm.
- In a 12-inch skillet over medium-high heat, heat 2 tablespoons oil; add shrimp.
- Cook 4 minutes, stirring frequently, until shrimp are tender and just pink.
- Using a slotted spoon, transfer shrimp to a plate.
