Drew and I really like shrimp linguine, most of the kids do not, so last weekend when we had some kid-free time I made this Mediterranean Shrimp Linguine! It was so good… mmmm, mmm! The sauce for this Mediterranean Shrimp Linguine is chicken broth based and it doesn’t have a ton of cheese and NOT a drop of cream so it falls on the healthier side of Linguine’s!
Mediterranean Shrimp Linguine
*Recipe adapted from Taste of Home Magazine
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- Mediteranean Shrimp Linguine
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- Ingredients for Mediteranean Shrimp Linguine
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- How to peel and devein raw shrimp:
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- Gently pull off the tail
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- The dark blue line on the underside is the vein
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- with a knife cut out the bottom section of vein in tail
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- From the head side, slide the vein out
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- Shrimp is ready to cook!! (Give yourself about 10 minutes to do this)
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- Cook pasta according to package directions
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- Combine shrimp and onion in large fry pan with oil
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- Cook, stirring until shrimp have turned completely pink
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- Add garlic and let cook 1 minute
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- Add red pepper,
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- parsley, olives, spices and stir
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- Add chicken broth
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- Feta cheese,
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- and fresh lemon
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- Combine pasta with reserved water and stir!
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- I had to transfer to a large mixing bowl to stir :)
Mediterranean Shrimp Linguine has a little bit of heat with the amazing blend of lemon, shrimp, and feta cheese! It’s a treat for the palate!! We even ate it the next day for lunch and it was just as good 
This recipe is pretty easy to throw together, just as delicious as any restaurant and YOU can make it right at home!! Mediterranean Shrimp Linguine is a crowd pleaser for sure!
Mediterranean Shrimp Linguine
Author: Ruthie
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1 pkg (16oz) whole grain linguine
- 2 lbs uncooked, medium shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 Tbsp olive oil
- 4 garlic clove, minced
- 1 C chopped red bell pepper
- 2 (2½ oz) cans sliced olives
- ½ C minced fresh parsley
- ½ C chicken broth
- ½ tsp crushed red pepper flakes
- ½ tsp sea salt
- ½ tsp dried oregano
- ½ tsp pepper
- ⅓ C crumbled feta cheese
- 2 Tbsp fresh lemon juice
Instructions
- Peel and devein shrimp
- Cook linguine according to package instructions
- Meanwhile, saute shrimp and onion in oil in a large skillet until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in red peppers, olives, parsley, chicken broth, pepper flakes, salt, oregano, and pepper. Reduce heat.
- Drain linguine, reserving ½ C cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted. Serve with lemon wedge.
We made this for dinner tonight. it:-)
It was yummy. Thanks for sharing.