Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Shrimp Linguine in a Tomato and White Wine Sauce

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Shrimp Linguine in a Tomato and White Wine Sauce

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A quick and easy shrimp linguine in a tomato and white wine sauce that is nice and light and healthy and yet full of flavour.

Over the last while I have really enjoyed a number of Greek shrimp and tomato dishes such as shrimp saganaki . More recently I came across another one in the form of a shrimp pasta on Kalofagas and it quickly made it to my meal plan. This recipe is really easy to make and you can tell that it will taste great just by looking at the ingredients list. The tomato sauce is a pretty simple one consisting of onions, garlic, some white wine, the tomatoes, oregano, and of course lots of fresh herbs. This pasta would be perfect to make with fresh ripe tomatoes were they in season but in the middle of winter canned tomatoes worked well. I had high hopes for this dish and it did not disappoint! The shrimp pasta in the tomato sauce was so good! Given that all of the recipes that this one reminded me of added feta to the shrimp and tomato sauce combo, I could not resist topping the pasta with some crumbled feta.

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Shrimp Linguine in a Tomato and White Wine Sauce

Shrimp Linguine in a Tomato and White Wine Sauce

Prep Time:5 minutes Cook Time:40 minutes Total Time:45 minutes Servings: 4

A quick and easy shrimp linguine in a tomato and white wine sauce that is nice and light and healthy and yet full of flavour.

ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • chili flakes to taste
  • 1/4 cup white wine
  • 1 (28 ounce) can plum tomatoes, crushed
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 1 pound shrimp, peeled and deviened
  • 1/2 cup fresh herbs such as parsley and basil, chopped
  • 1 pound linguine (I used whole wheat) (gluten free for gluten free)
directions
  1. Heat the oil in the pan.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
  4. Add the white wine and simmer for 5 minutes.
  5. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
  6. Meanwhile, cook the pasta as directed
  7. Season the tomato sauce with salt and pepper to taste.
  8. Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.
  9. Remove the tomato sauce from the heat and mix in the parsley and basil.
  10. Drain the pasta, toss in the tomato sauce and serve optionally garnished with feta.
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Similar Recipes:
Garides Saganaki (Shrimp Saganaki)
Garides Tourkolimano (Greek Shrimp)
Baked Shrimp and Feta Pasta
Mediterranean Fish Stew
Gigantes Plaki (Greek Baked Beans)
Fish and Zucchini Puttanesca Stew
Shrimp Linguine in a Tomato and Feta Sauce
Shrimp Creole
Shrimp Scampi with Zucchini Noodles
Shrimp Creole Soup with Bacon and Cheddar Dumplings
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Reader Interactions

Comments

  3. Kevin, often the simpler dishes are the tastiest and they benefit from not being fussed too much with ingredients.

    Great looking plate, delighted you enjoyed it.

    Reply

  4. I really love that you love shrimp so much! We are SO definitely going to make this in a few days and I'll let you know how I like it 🙂 (am sure we'll love it but it'll be our first recipe to try from your blog, just found you recently and you never fail to make me salivate…)

    Reply

  15. With the feta added, it's a kind of reconstructed saganaki. I like that. At this time of year here in the Northeast, tomatoes aren't the only challenge; good tasting fresh herbs can be a challenge, too. I'm so spoiled by my summer herb garden!

    Reply

  17. I make a version of this that is one of my favourite easy dinners. I add a little cream at the end to finish it off and give it some richness.

    Reply

  21. This looks great!

    Thanks for all of your recipes, Kevin! I hope you have a wonderful 2010 and I look forward to reading more of your delicious creations!

    Reply

  33. I made this tonight and it was delicious. I added some artichoke hearts and button mushrooms. So tasty, thanks. I can't wait to try more of you recipes.

    Reply

  34. I just wanted you to know, i found your blog yesterday, cooked this last night and my family loved it!! My 7 year old asked for seconds, and that never happens!!! Thank you!

    Reply

  37. This looks, absolutely delicious, have been searching for some new meal ideas and I think this one will go down really well with the family.

    Reply

  38. Made this a couple of weeks ago, was so good am making it again tonight, taste as good/if not better than made at a restaurant, thanks Kevin for posting this 🙂

    Reply

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