Thursday, May 27, 2010

Linguine with Shrimp, Tomatoes and Feta

This is the perfect summertime pasta.  Its light, colourful and delicious!  If I am serving to a large group I will make 2 batches - one with shrimp and the other with chicken.  If you cannot find whole wheat linguine use whole wheat spaghetti or regular linguine if preferred. Bon Appetit!  


1 pound medium shrimp (about 40)
2 pints vine-ripened cherry tomatoes
4 large garlic cloves
1 bunch scallions
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh basil leaves
1 1/2 cups crumbled feta (about 6 ounces)
1 pound dried whole wheat linguine


Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.

Halve tomatoes and mince garlic. Finely chop scallions. 

In a large bowl stir together all ingredients except linguine with salt and pepper to taste. 

Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.

In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

Gourmet | July 1997

Yield: Makes 4 servings

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