Linguine with Shrimp, Tomatoes, and Feta Sabraw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less, but requires additional unattended time. Ingredients:
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 linguine |
Directions:
1. 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.
2. 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.
3. 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.
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