Mediterranean Shrimp Linguine
Mediterranean shrimp linguine combines juicy shrimp, tomatoes, olives, artichokes and feta with pasta in a buttery lemon and white wine sauce.
Servings: 4
Equipment
Ingredients
- 8 Ounces linguine
- 4 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1½ Pounds large shrimp raw, shell-on or peeled, deveined
- 4 Cloves garlic minced
- 1½ Cups cherry tomatoes sliced in half
- ¼ Cup white wine
- 1 lemon small, freshly squeezed
- zest of ½ lemon
- 1 Tablespoon capers drained
- ¼ Cup pitted Kalamata olives chopped
- ¼ Cup marinated artichokes quartered
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Teaspoon crushed red pepper flakes plus more to taste
- parsley fresh chopped, optional garnish
- ½ Cup feta crumbled
Instructions
- Bring a large pot of salted water to a boil and then cook the pasta according to package instructions, drain it and set aside.
- Meanwhile, heat a large skillet over a medium heat. Add 1 tablespoon of the butter and the olive oil to the pan.
- Add the shrimp and cook for 2 to 4 minutes, or just until pink and cooked through. Transfer the shrimp to a plate and set aside while you make the sauce.
- Add the garlic and tomatoes and cook for 2 minutes, stirring occasionally.
- Pour in the white wine and deglaze the pan for 1 or 2 minutes.
- Add the lemon zest, lemon juice, capers, olives, artichokes, salt, pepper, red pepper flakes, and remaining 3 tablespoons of butter.
- Bring the mixture to a simmer and cook for 3 to 5 minutes.
- Remove the pan from the heat and add the cooked linguine and shrimp. Toss everything together until combined and coated in the sauce.
- Serve right away, garnished with feta crumbles and chopped parsley if liked.
Removing the shrimp while you make the sauce keeps them from continuing to cook and becoming rubbery.
Notes
Don't overcook the shrimp: I cook the shrimp first and take them out of the skillet while I make the sauce, then add them back with the linguine at the end. It makes it much easier to keep them tender.
Thaw frozen shrimp completely: Pat them dry before they go into the skillet. Excess moisture makes it harder to get good results in the pan and can water down the sauce.
Choose a dry wine: Pinot Grigio, Sauvignon Blanc or an unoaked Chardonnay all work. I usually reach for something dry and crisp for a pasta like this.
Drain the briny ingredients: Drain the olives, capers and marinated artichokes well before adding them so you don't unintentionally add a lot of extra liquid to the sauce.
Thaw frozen shrimp completely: Pat them dry before they go into the skillet. Excess moisture makes it harder to get good results in the pan and can water down the sauce.
Choose a dry wine: Pinot Grigio, Sauvignon Blanc or an unoaked Chardonnay all work. I usually reach for something dry and crisp for a pasta like this.
Drain the briny ingredients: Drain the olives, capers and marinated artichokes well before adding them so you don't unintentionally add a lot of extra liquid to the sauce.
Nutrition
Calories: 562kcal | Carbohydrates: 52g | Protein: 35g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 261mg | Sodium: 1583mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1144IU | Vitamin C: 31mg | Calcium: 224mg | Iron: 2mg
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