Shrimp, Tomato and Feta Pasta

Serves: 2

Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese.

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1/2 pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5-ounce) can fire roasted tomato
1 tablespoon chopped fresh basil
salt and pepper to taste
1/2 cup crumbled feta cheese


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 the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.

Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.


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