I really like shrimp linguine, most of the kids do not, so last weekend when we had some kid-free time I made this Mediterranean Shrimp Linguine! It was so good… mmmm, mmm! The sauce for this Mediterranean Shrimp Linguine is chicken broth based and it doesn’t have a ton of cheese and NOT a drop of cream so it falls on the healthier side of Linguine’s!
*Recipe adapted from Taste of Home Magazine
Mediterranean Shrimp Linguine has a little bit of heat with the amazing blend of lemon, shrimp, and feta cheese! It’s a treat for the palate!! We even ate it the next day for lunch and it was just as good 🙂
This recipe is pretty easy to throw together, just as delicious as any restaurant and YOU can make it right at home!! Mediterranean Shrimp Linguine is a crowd pleaser for sure!
- 1 pkg, 16oz whole grain linguine
- 2 lbs uncooked, medium shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 Tbsp olive oil
- 4 garlic clove, minced
- 1 C chopped red bell pepper
- 2 2 1/2 oz cans sliced olives
- 1/2 C minced fresh parsley
- 1/2 C chicken broth
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp dried oregano
- 1/2 tsp pepper
- 1/3 C crumbled feta cheese
- 2 Tbsp fresh lemon juice
- Peel and devein shrimp
- Cook linguine according to package instructions
- Meanwhile, saute shrimp and onion in oil in a large skillet until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in red peppers, olives, parsley, chicken broth, pepper flakes, salt, oregano, and pepper. Reduce heat.
- Drain linguine, reserving 1/2 C cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted. Serve with lemon wedge.