Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked multigrain linguine

  2. 4 garlic cloves, minced

  3. 1 teaspoon olive oil

  4. 1 can (28 ounces) diced tomatoes, undrained

  5. 1/4 cup sun-dried tomatoes (not packed in oil), chopped

  6. 1/4 cup Greek olives, coarsely chopped

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1 pound uncooked medium shrimp, peeled and deveined

  10. 1/4 cup minced fresh parsley

  11. 2 tablespoons lemon juice

  12. 1/4 teaspoon crushed red pepper flakes

  13. 1/2 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add the diced tomatoes, sun-dried tomatoes, olives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. Add the shrimp to the tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Stir in the parsley, lemon juice and pepper flakes. Drain pasta; serve with shrimp mixture. Sprinkle with feta cheese. Yield: 4 servings.


Send feedback