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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
12 oz dried linguini
3 tbsp olive oil
1 med red onion, very thinly sliced
3 garlic cloves, minced
1 1/2 pints grape tomatoes, halved
1/3 cup pitted black olives
1 lb large deveined shrimp, peeled
3 cups loosely packed baby spinach
1 tbsp chopped fresh flat leaf parsley
8 oz feta, crumbled (2 cups)
Extra virgin olive oil (for serving)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving 1 cup of cooking water.
Meanwhile, heat olive oil over med heat in a large skillet. Add the onion and garlic and saute until tender, about 6 minutes. Add the tomatoes and olives and cook until tomatoes are wilted, about 5 minutes. Add the shrimp and cook until pink, 2-3 minutes.
Return the pasta to the large pot with 1/4 cup reserved liquid; add the tomato and shrimp mixture, spinach, parsley, and feta. Toss until spinach wilts. If necessary, add more pasta water, 1/4 cup at a time, until pasta is moist and saucy (this depends on the juiciness of the tomatoes). Transfer the pasta to serving plates. Drizzle each serving with olive oil. Serves 4-6
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MEDITERRANEAN PASTA
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
12 oz dried linguini
3 tbsp olive oil
1 med red onion, very thinly sliced
3 garlic cloves, minced
1 1/2 pints grape tomatoes, halved
1/3 cup pitted black olives
1 lb large deveined shrimp, peeled
3 cups loosely packed baby spinach
1 tbsp chopped fresh flat leaf parsley
8 oz feta, crumbled (2 cups)
Extra virgin olive oil (for serving)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving 1 cup of cooking water.
Meanwhile, heat olive oil over med heat in a large skillet. Add the onion and garlic and saute until tender, about 6 minutes. Add the tomatoes and olives and cook until tomatoes are wilted, about 5 minutes. Add the shrimp and cook until pink, 2-3 minutes.
Return the pasta to the large pot with 1/4 cup reserved liquid; add the tomato and shrimp mixture, spinach, parsley, and feta. Toss until spinach wilts. If necessary, add more pasta water, 1/4 cup at a time, until pasta is moist and saucy (this depends on the juiciness of the tomatoes). Transfer the pasta to serving plates. Drizzle each serving with olive oil. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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