Looking for a unique dish for dinner? This recipe tops shrimp linguine in a garlicky, tomato sauce with feta cheese! If you’re looking for a dish to impress, you won’t go wrong with this seafood dish.

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: Add a splash of ouzo or other anise liqueur, along with the tomatoes or 1/2 teaspoon ground fennel seeds with the garlic and chili pepper flakes, for a hint of the exotic.

**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 leftover sauce.

Makes 4 servings. Per serving: 422 calories, 9 g total fat, 3 g saturated fat, 56 g carbohydrate, 27 g protein, 4 g dietary fiber, 159 mg cholesterol, 880 mg sodium

This National Pasta Month shrimp linguine recipe is from our friend Kevin Lynch over at Closet Cooking.

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