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!
*Recipe adapted from Taste of Home Magazine
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!
- 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
- 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.