The linguine!

shrimp feta linguine tomato butter



Here it is, in all its delicious glory :) This dish is buttery, tangy, sweet and incredibly fresh! This dish came out better than expected (and expectations were high :)) considering I adapted it from a recipe I saw in real simple magazine a few years back. It's super easy to make and very fast. Hope you like it!




Shrimp and feta linguine w/ tomato butter

1 tbl extra virgin olive oil (and a little extra to finish)
1 lb shrimp (peeled and deveined)
2 cloves garlic (sliced)
1 small red onion or large shallot (chopped, minced or sliced, depending on how rustic you want this to be)
3-4 roma tomatoes (depends on how big and juicy they are)
1/3 c white wine (pinot grigio or savignon blanc)
2tbl parsley
2tbl basil
2 tbl butter
1/2 c pasta water reserved in case you need to thin out the sauce
1/2 c feta (I really love the Greek feta from Trader Joe's, but any will work for this)
1/2 box linguine (prepare using box instructions)

* in a medium skillet, saute the garlic and onions over medium heat. Cook until they start to caramelize, but are not browned (aprox 2-4 min) add tomatoes and white wine and let wine reduce by 1/2 (4 min?) . Add salt and pepper to taste then add in the shrimp (cook until just pink) then take off the heat and stir in the herbs and butter. Add linguine to the skillet and cook in the sauce over medium heat for about 30 seconds. Add pasta water to loosen the sauce if too thick or if the pasta is sticking together. Plate the pasta and finish with the cool creamy feta and an "anointing" of good olive oil.




I served this with the orange and fennel salad, a glass of cold wine and crusty french bread.