Mediterranean linguine with shrimp and feta
Preparation time 10 minutes |
Cooking Time 15 minutes |
Makes 4 Servings


Ingredients
1/2 500 g pkg linguine
2 tsp olive oil
454 g pkg frozen large peeled shrimp, thawed
1 medium onion, chopped
2 garlic cloves, minced
1/4 tsp dried thyme leaves
1/4 tsp dried oregano
1/4 cup white wine
796 mL can diced tomatoes, drained
1/2 cup kalmata olives, pitted and halved
1 tbsp capers, drained
1/2 cup crumbled feta
1/4 cup chopped parsley (optional)

Directions
•Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain and return pasta to pot.
•Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then shrimp. Cook until shrimp turns pink, 4 to 6 min. Transfer to a plate and loosely cover to keep warm. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, thyme and oregano. Cook until onion starts to soften, 2 to 3 min. Season with pepper. Add white wine, tomatoes, olives and capers. Bring to a boil, then reduce heat to medium-low. Simmer, covered, about 5 more min.
•Stir sauce, shrimp and feta into cooked pasta. Garnish with parsley.
Shortcut Tip:
Save time when making a pasta supper by prepping the sauce while the pasta water comes to a boil.

Chatelaine