Linguine With Shrimp, Tomatoes, And Feta Sabraw
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
65
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
450 g
Shrimp (medium about 40)4 large
Garlic Cloves1 bunch
Scallions1 cup
Extra-Virgin Olive Oil1.5 cups
Crumbled Feta (about 6 ounces)450 g
Linguine (dried)Directions:
1
Shell shrimp and, if desired, devein
2
In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well
3
Halve tomatoes and mince garlic
4
Finely chop scallions
5
In a large bowl stir together all ingredients except linguine with salt and pepper to taste
6
Chill sauce, covered, 1 hour
7
Let sauce stand at room temperature, stirring occasionally, 20 minutes
8
In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente
9
Reserve 1/3 cup pasta water and drain pasta
10
Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency
11
Shell shrimp and, if desired, devein
12
In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well
13
Halve tomatoes and mince garlic
14
Finely chop scallions
15
In a large bowl stir together all ingredients except linguine with salt and pepper to taste
16
Chill sauce, covered, 1 hour
17
Let sauce stand at room temperature, stirring occasionally, 20 minutes
18
In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente
19
Reserve 1/3 cup pasta water and drain pasta
20
Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency