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Categories:
linguine fresh shrimp olive oil Feta cheese garlic tomato wedges white wine basil oregano salt pepper
Viewed: 28 - Published at: 4 years agoIngredients
- 8 ounces spaghetti or linguine
- 1 pound peeled fresh shrimp (I like to buy large and cut them in half for easy bite sizes)
- 1/4 c olive oil
- 1 c crumbled feta cheese
- 1 tsp minced garlic
- 14.5 ounces canned tomato wedges, undrained
- 1/4 c dry white wine
- 1.5 tsp fresh basil
- 1 tsp fresh oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Method
- Cook shrimp with red pepper flakes in 2 tsp oil in a large skillet over medium heat until shrimp turn slightly pink (do not overcook). Place shrimp in 10x6x2 baking dish. Sprinkle feta over shrimp.
- Add remaining oil to skillet and add garlic. Cook over low heat until garlic is tender. Add tomatoes; cook 1 minute. Stir in wine and remainder of ingredients; simmer 10 minutes, stirring occasionally. Spoon mixture over shrimp in dish. Bake uncovered at 400 degrees for 10 minutes.
- While shrimp is in oven, prepare pasta el dente. Place pasta in pasta bowls and spoon shrimp mixture over it.
