Best 9 Linguine With Shrimp Tomatoes And Feta Sabraw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with this delightful linguine dish, a harmonious blend of flavors and textures that will tantalize your taste buds. Succulent shrimp, plump tomatoes, and creamy feta cheese come together in a vibrant sauce that perfectly coats al dente linguine pasta. This seafood extravaganza is not only a feast for the palate but also a feast for the eyes, with its vibrant colors and enticing aroma. Accompanying this main course are three additional recipes that elevate the dining experience: a refreshing tomato salad with a tangy vinaigrette dressing, a creamy and flavorful tzatziki sauce, and a delectable baklava dessert that adds a touch of sweetness to the meal. Prepare to embark on a culinary adventure that celebrates the Mediterranean's rich culinary heritage.

Let's cook with our recipes!

LINGUINE WITH SHRIMP AND TOMATOES



Linguine with Shrimp and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces linguine
1 1/2 pounds ripe tomatoes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
1/4 cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
  • Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
  • Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
  • Divide the pasta and shrimp among bowls. Drizzle with olive oil.

BAKED FETA TOMATO PASTA RECIPE WITH SHRIMP



Baked Feta Tomato Pasta Recipe with Shrimp image

As much as we try not to be susceptible to hype, for the most part Tik Tok trends have turned out to be legit time and again (we're looking at you, Tik Tok tortilla hack!). The most recent example is the baked feta pasta recipe that originated with Finnish blogger and artist Jenni Häyrinen. Like many of the best recipes, the premise is simple: bake cherry tomatoes, feta and oil until everything is bubbling, then mix with your favorite pasta. It creates a delicious sauce in absolutely no time. We decided to put our own spin on the viral recipe by using more tomatoes, chili flakes instead of chili peppers and lots of garlic, plus cooking shrimp directly from frozen at the same time for some added protein to be mixed in with the pasta. It is quick, easy, delicious, and definitely worth the hype.

Provided by Katherine Martinelli

Categories     Entrees

Time 34m59S

Yield 4

Number Of Ingredients 9

1 pound frozen shrimp
1/2 cup plus 1 tablespoon olive oil
1 teaspoon kosher salt
8 ounce feta cheese (1 block)
2 pints cherry or grape tomatoes
6-8 cloves garlic
1 teaspoon red chili flakes
1 pound spaghetti (or preferred pasta shape)
chopped parsley or basil for serving

Steps:

  • Step 1: Preheat oven to 400F. Bring a salted pot of water to a boil.
  • Step 2: Rinse the frozen shrimp and place on a baking sheet. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Set aside.
  • Step 3: Drizzle 1/2 cup olive oil on a second baking sheet. Put the block of feta on the sheet along with 2 pints of cherry or grape tomatoes and 6 to 8 cloves garlic. Sprinkle 1 tablespoon red chili flakes and remaining 1/2 teaspoon salt over feta and tomatoes. Gently toss the tomatoes so they are coated in oil.
  • Step 4: Put both baking sheets in the oven. Roast the shrimp for 6 minutes, or until just cooked through. Remove and set aside. Cook the feta and tomatoes for 10 minutes then rotate the pan 180 degrees, turn the heat up to 450, and bake for another 15 to 20 minutes, until the tomatoes are bursting and the feta is slightly browned around the edges and very soft, even a little oozy.
  • Step 5: Meanwhile, cook the pasta until al dente. Reserve 1 cup or so of the pasta cooking water then drain the noodles.
  • Step 6: Remove the feta and tomatoes from the oven and stir to break up the feta. Add everything on the baking sheet (oil and all) to a large pan or bowl along with the cooked spaghetti and shrimp. Toss to combine. Divide among bowls and top with parsley or basil. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 961 calories, Sugar 10 g, Fat 46 g, Carbohydrate 97 g, Cholesterol 193 mg, Fiber 6 g, Protein 40 g, SaturatedFat 13 g, Sodium 1180 mg

LINGUINE PASTA WITH SHRIMP AND TOMATOES



Linguine Pasta with Shrimp and Tomatoes image

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.

Provided by Cindy in Pensacola

Categories     Main Dish Recipes     Pasta     Shrimp

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Steps:

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  • Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g

SHRIMP LINGUINE WITH TOMATOES



Shrimp Linguine with Tomatoes image

I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.

Provided by Jessica

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package linguine pasta
¼ pound bacon
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 roma (plum) tomatoes, seeded and chopped
½ cup chopped green onions
1 cup half-and-half cream
¼ cup freshly grated Parmesan cheese
¼ cup shredded Monterey Jack cheese
1 pound cooked shrimp
¼ cup toasted pine nuts

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
  • Serve sauce over pasta, and sprinkle with pine nuts.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 42 g, Cholesterol 176.4 mg, Fat 18.8 g, Fiber 5.5 g, Protein 30.1 g, SaturatedFat 6.6 g, Sodium 427.9 mg, Sugar 1.3 g

SHRIMP AND FETA CHEESE PASTA



Shrimp and Feta Cheese Pasta image

This is a recipe I just kind of fooled around with and made up. When I first tasted it I was proud! I felt like I was eating a meal from a gourmet Italian restaurant!

Provided by JWEARY15

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 5

Number Of Ingredients 9

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

Steps:

  • 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 603.1 calories, Carbohydrate 75.2 g, Cholesterol 168.2 mg, Fat 19.5 g, Fiber 4.2 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 763.3 mg, Sugar 4.5 g

TOMATO AND SHRIMP PASTA WITH FETA



Tomato and Shrimp Pasta with Feta image

Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 13

Coarse salt and ground pepper
1/4 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 can (15 ounces) tomato sauce
1/3 cup pitted Kalamata olives, chopped
1 tablespoon capers, rinsed (optional)
12 ounces penne rigate or other short ridged pasta
1 1/2 pounds large shrimp, peeled and deveined
8 ounces feta

Steps:

  • Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives, and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.
  • Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 ounces crumbled feta.

Nutrition Facts : Calories 655 g, Fat 22 g, Fiber 6 g, Protein 32 g

FETA SHRIMP WITH LINGUINE



Feta Shrimp with Linguine image

"Great Mediterranean flavors, full-fat feta cheese and a little heat make this one recipe to die for! I serve it with crusty bread, a green salad and red wine." Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked whole wheat linguine
4 garlic cloves, minced
1 teaspoon olive oil
1 can (28 ounces) diced tomatoes, undrained
1/4 cup sun-dried tomatoes (not packed in oil), chopped
1/4 cup Greek olives, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 cup crumbled feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add the diced tomatoes, sun-dried tomatoes, olives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally., Add the shrimp to the tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Stir in the parsley, lemon juice and pepper flakes. Drain pasta; serve with shrimp mixture. Sprinkle with feta cheese.

Nutrition Facts : Calories 404 calories, Fat 8g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 881mg sodium, Carbohydrate 58g carbohydrate (9g sugars, Fiber 10g fiber), Protein 30g protein.

SHRIMP AND FETA LINGUINE



Shrimp and Feta Linguine image

When the weather gets chilly, warm up friends and family with this easy-to-prepare entree from our Test Kitchen. Topped with feta cheese and laced with a hint of wine, the aroma as it simmers will make mouths water! TIP: Look for tomato paste in a tube--it's great when you just need to use a tablespoon or two, and it keeps for up to 2 weeks in the refrigerator.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

6 ounces uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3 cups sliced plum tomatoes
1/2 cup white wine or reduced-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the shrimp, onion and garlic in oil for 3-5 minutes or until shrimp turn pink. , Add the tomatoes, wine or broth, tomato paste, oregano, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain linguine; top with shrimp mixture. Sprinkle with feta cheese and parsley.

Nutrition Facts : Calories 348 calories, Fat 7g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 576mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LINGUINE WITH SHRIMP AND PLUM TOMATOES



Linguine with Shrimp and Plum Tomatoes image

Categories     Mushroom     Pasta     Shellfish     Tomato     Feta     Parmesan     Basil     Shrimp     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 pounds uncooked large shrimp, peeled, deveined, tails left intact
10 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
4 pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)
1 1/2 cups chopped fresh basil
1 1/2 cups plus 2 tablespoons chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 pound feta cheese, crumbled (about 2 1/2 cups)
2 cups grated Parmesan cheese
1 1/2 pounds linguine

Steps:

  • Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
  • Use a variety of vegetables. This will add color, flavor, and texture to your dish.
  • Don't be afraid to experiment. There are many different ways to make linguine with shrimp, tomatoes, and feta. Try different ingredients and combinations to find what you like best.
  • Serve immediately. Linguine with shrimp, tomatoes, and feta is best served immediately after it is cooked.

Conclusion:

Linguine with shrimp, tomatoes, and feta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. With its combination of fresh, flavorful ingredients, this dish is sure to please everyone at the table.

Related Topics