I originally posted just the link to the Rachael Ray recipe where I got the idea for this dinner – but then I went to actually make it and remembered that I made a few changes to suit our tastes better. Nothing major – it’s still the same basic recipe – but I can’t seem to resist adding onions or plum tomatoes to pretty much anything (canned or fresh).
1 box linguine
1 pound medium to large shrimp deveined and peeled, tails removed
3 plum tomatoes, diced (or 1 can diced tomatoes)
4 cloves garlic, finely chopped
1/2 lemon, zested and juiced
1 TBSP oregano
1 cup pitted kalamata olives, chopped
1/2 cup white wine (or chicken broth)
1/2 cup chopped flat-leaf parsley
1 cup feta cheese, crumbled (I’ll be honest, I probably use even more feta than this, but we’re a little feta-crazy in my house)
Salt, pepper, olive oil – per taste
- Cook pasta as directed
- Season the shrimp with salt and pepper.
- While the pasta water comes to a boil, heat olive oil in a deep skillet over medium heat.
- Add onions and cook until softened, about 3-4 minutes.
- Add shrimp and cook 3 to 4 minutes.
- Add garlic, lemon zest, oregano, olives, tomatoes, and wine and cook together a couple of minutes more. Remove from heat.
- Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat.
- Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with green onions, parsley, and feta.