Garlic and cumin rubbed pork chops are a straightforward yet tasty dish. Make your own spice brew by toasting and grinding the ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 3 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 5 cloves garlic, minced
- 1 tablespoon white wine
- 1 pound linguine pasta
- 2 tomatoes, chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 (6 ounce) package crumbled feta cheese
Instructions
- In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
- Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 763 mg |
| Sugars | 5 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe reminded me of the Sicilian Shrimp Scampi appetizer that used to be served at Olive Garden, except it was served with several slices of toasted baguette rather than pasta. I could tell by just reading the recipe that a tablespoon of wine was hardly a taste. I used 1/4 cup and my tomatoes were halved cherry tomatoes. I go light on garlic anyway, so this was fine for me. A little salt, of course.
Followed everyone’s recommendations. I only had 10 ozs of shrimp, so used the servings adjustment tool, it worked beautifully.
This was really good! I used a Greek feta that starts with an ‘a’ but can’t remember the full name. Made some minor changes: added an extra tablespoon of white wine, used italian seasoning instead of oregano and basil, 1/2 crushed red pepper, and a full cup of the feta. I also added some salt and pepper. The biggest change was that I used 9 oz of fresh pasta instead of a full pound. 16 oz would’ve been too much, and it also would’ve been too much for the amount of sauce. I also simmered the tomato sauce for an additional 10 minutes in order to reduce it.
I used edamame pasta to keep it healthy, probably not a good move. Edible but not a rave review.
Delicious! I didn’t have olives so I used capers. I think I like it better!
This is a simple delicious dish. As the other reviewers stated, more white wine is needed.
Excellent and very easy to make. Agree with those that made extra sauce; used about 2/3 of the recommended pasta but made the full amount of sauce. Would definitely make again.
Fast and easy. The feta cheese was a nice touch, became creamy
Just added a bit more wine for additional sauce
Amazing wouldn’t change a thing, cooked it for my anniversary and my girlfriend loved it… she was drooling lol!
It smelled good, but there was really no flavor to the pasta or shrimp. I don’t think I had enough wine and olive oil left over for the pasta so it didn’t flavor it enough.
Very easy and tasty. I would make it again.
This is simular to my mother-inlaws , I add black olives and use spinach linguine for color its amazing!
Great recipe, made it with mixed seafood and scallops. Also used sun-dried tomato goat cheese. Very flavorful, no leftovers.
I used Diced Italian Canned Tomatoes instead, and used half the noodles for the Recipe.
I did my best to spice this up since I read a couple of reviews that said it seemed bland. I added spices, additional garlic, more feta cheese, lemon juice, chopped Pasilla chiles and Tabasco to the recipe. I clearly underestimated the amount of bland it was because the cooked dish was still too bland for my son and me. He said unenthusiastcally that it was okay. But I could tell by his additions of ketchup and pepper that he didn’t like it that much. Leftovers got tossed even in our usual no-food-waste home.
Good base to much pasta to shrimp and will make again but with some of my touches
Very simple yet elegant recipe. I used only 1/2 lb pasta because I was concerned there wouldn’t be enough sauce to flavour the noodles otherwise. I also used garlic infused oil instead of garlic cloves. Next time I’ll try adding some garlic cloves, as called for in the recipe. Very nice!
Simple and delicious, and it really only takes as long as it takes to boil water and cook pasta. BIG fan of this one.
I loved this dish but I could only give it 4 stars because I made some moderations. First of all, I had the app change the recipe from 5 to 2 servings. I used more shrimp, garlic, oregano, basil, and feta than called for. I also used basil garlic and oregano diced tomatoes and used more than what would have been equivalent to the amount of fresh tomato the recipe called for, which also added more tomato juice since they were canned tomatoes. I also added red pepper flakes when cooking the shrimp. After everything was done I tried it and it was in need of salt and pepper, once I added a good amount, the pasta was delicious!
I put in Cherry tomatoes because I had them on hand and saved me from chopping tomatoes