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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Linguine With Shrimp, Tomatoes, Mint, And Feta Cheese
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Fishandseafood - Shrimp -  Linguine With Shrimp, Tomatoes, Mint, And Feta Cheese Post by :celinehoran Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2591

Click below to download : Fishandseafood - Shrimp - Linguine With Shrimp, Tomatoes, Mint, And Feta Cheese (Format : PDF)

Fishandseafood - Shrimp - Linguine With Shrimp, Tomatoes, Mint, And Feta Cheese

1 1/2 lb. ripe plum tomatoes
1 1/2 tsp. coarse salt
1/2 tsp. black pepper -- coarsely ground
1 lb. linguine
1 lb. jumbo shrimp -- shelled and deveined
1/2 cup extra-virgin olive oil
1 shallot -- minced
1 clove garlic (to 2) -- minced
1 tsp. dried oregano
1/2 cup fresh mint leaves -- lightly packed/torn
1/3 cup feta cheese – crumbled


Core tomatoes; cut into 1" chunks. Place in a bowl and season with 1 tsp salt and 1/4 tsp pepper. Let stand at least 10 minutes while you prepare the other ingredients.

Bring a large pot of salted water to a boil. Add linguine and cook until tender but still firm, about 10 minutes (my package took 6 minutes); drain into a colander. Transfer to a large pasta bowl.

Season shrimp with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Heat oil in a large Dutch oven over medium-high heat and cook until softened, about 2 minutes. Add tomatoes and oregano; saute until tomatoes are soft but not falling apart, about 3 minutes. Return shrimp to pan along with any juices that have collected on plate; toss lightly.

Pour shrimp and tomatoes over pasta, scraping all liquid from pan. Add mint and 1/4 cup feta cheese; toss to mix. Sprinkle remaining cheese on top; garnish with mint sprigs.

Article notes: If you don't have coarse salt in your pantry, season tomatoes with 1/2 tsp. regular salt and shrimp with 1/4 tsp.

Served with focaccia
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