October is National Pasta Month and that means that it is time for some pasta! Pasta Fits into a healthy diet, a busy lifestyle, and a tight budget; it is super versatile and always fun to work with! This shrimp linguine is inspired by one of my favourite Greek dishes, shrimp saganaki, where shrimp is cooked in tasty tomato and feta sauce and it works really well as a pasta dish! If you are looking for a quick and easy weeknight meal this recipe fits the bill literally only taking as long to make as it takes to boil the water and to cook the pasta. When in season, fresh tomatoes, dill and parsley really make this dish sing but otherwise pantry staples, canned diced tomatoes and dried herbs, also work well so you can enjoy this tasty pasta all year round. No matter how you cut it, this shrimp linguine in tomato and feta sauce, aka shrimp saganaki linguine, is a great way to celebrate National Pasta Month and it is sure to make a regular appearance in your meal rotation!
Do you have a favourite pasta recipe? Share it with the National Pasta Association for the chance to win their Pasta Presto Recipe Contest with a $1500 prize!
Shrimp Linguine in a Tomato and Feta Sauce (aka Shrimp Saganaki Linguine)
A quick and easy shrimp pasta in a tasty tomato and feta sauce.
- 8 ounces linguine (gluten free for gluten free)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- red chili pepper flakes to taste
- 1/4 cup white wine or chicken broth
- 4 cups diced fresh tomatoes or 1 (28 ounce) can diced tomatoes
- 1 teaspoon oregano
- 1 pound shrimp, peeled and deviened
- 1/2 cup feta, crumbled
- 1 tablespoon dill, chopped
- 1/4 cup parsley, chopped
- salt and pepper to taste
- Bring water to a boil in a large pot and cook the pasta as directed on package.
- Meanwhile, heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and chili pepper flakes and cook until fragrant, about 1 minute.
- Add the wine and simmer for a few minutes.
- Add the tomatoes and oregano and simmer until the sauce thickens, about 10 minutes
- Add the shrimp and and simmer until cooked, about 2-4 minutes.
- Mix in the feta, dill and parsley, season with salt and pepper and serve over the linguine.
Option: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.
Tip: Serve with crusty bread to sop up any and all leftover sauce.
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