| Level: | Easy |
| Total: | 27 min |
| Prep: | 12 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound linguini
- Salt
- 1 pound medium to large shrimp deveined and peeled, tails removed
- Pepper
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Couple pinches red pepper flakes
- 1/2 lemon, zested and juiced
- 2 sprigs oregano, finely chopped
- Handful pitted kalamata olives, chopped
- 1/2 cup white wine, eyeball it
- 1/2 cup chopped flat-leaf parsley
- 1 cup feta cheese crumbles
Instructions
- Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
- Season the shrimp with salt and pepper.
- While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 819 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 44 g |
| Cholesterol | 216 mg |
| Sodium | 781 mg |
Reviews
Very easy recipe once prep was done. I used a penne pasta and liked the way the sauce coated the penne.
The recipes and how to prepare them is simplicity in itself. I have become an even more better cook than before. Thank you to all the Food network chefs. Awesome job
Delicious! We added capers for a little extra saltiness. Our grocery store has an olive bar, where you can buy what you need. We’ll be making this again and again!
One added note to my previous review…Greek olives are fairly expensive but Costco sells a giant jar of PITTED Parthenon Kalamata olives for around 6 dollars–the weight is roughly 56 ounces which is just under 5 pounds compared to a standard 16 ounce jar of Mezzetta olives for around five bucks in the super markets. .
Granted,t”ll take you forever to use up these olives but for the most part, Costco’s jar of olives is a steal. Just passing on a tip to my fellow cooks!
Pretty bland tasting, Had to spice it up to add flavor. This is after using all the ingredients. Sorry, didn’t keep track of additional ingredients. Love to cook by taste. We love greek dishes so thought this would really be wonderful. Used only fresh herbs from our garden as well.
Love, love, love this recipe… Super easy to make & even the kids like it!
One of the best pasta dishes I have ever made!! I added some fresh diced tomatoes at the end with the parsley and feta and it was great! I also used dried oregano (didn’t have fresh on hand and it was still just as wonderful as ever!!!
First off let me say I am 5 months pregnant and i am really picky right now of what I eat; well I LOVED this recipe!!!! I made it exactly how it says and it turned out FANTASTIC!!! The noodles were so good and so full of flavor, which let me face it mine never are; but i will be making this again and again…
This was really easy and very tasty. I did add some mushrooms and spinach to add more veggies and substance and it was WONDERFUL. It’s the first time I’ve been able to get a truly lemony tasting sauce with just a little kick (the red pepper flakes). We were amazed how the feta added just the right amount of flavor an saltiness with out being a melted mess like a lot of cheeses. Very yummy!! A Keeper!!!
This was delicious and so easy. My boyfriend said it tasted like something he would order in a restaurant. The only changes I made was I added some scallops in with the shrimp because they were taking up space in my freezer, added 2 tbsp butter from a leftover stick, and used fat- free feta cheese. I think next time I would add in diced tomatoes or maybe some baby spinach, just for variety and texture.