Serves 4
45 min
Shrimp Linguine with Lemon and Feta
Recipe GLPR48d8103f71861d
A bright and elegant pasta dish featuring tender shrimp tossed with fresh spinach, tangy lemon, and creamy feta cheese. The shrimp are gently cooked in a fragrant olive oil base infused with garlic, red pepper, and fresh parsley, then combined with warm linguine for a light yet satisfying meal. Perfect for a quick weeknight dinner or special occasion lunch.
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Ingredients
1 pound shrimp, peeled and deveined
1/3 cup extra virgin olive oil
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
1/4 cup finely chopped fresh flat-leaf parsley
1 Juice and zest from 1 lemon
6 ounces fresh spinach
1 cup crumbled light feta cheese
8 ounces cooked linguine
Directions
Cook the linguine according to package directions in salted boiling water. Drain and set aside, reserving 1/4 cup of pasta water.
In a large saucepan or stock pot, heat the extra virgin olive oil over medium heat. Add the chopped garlic and crushed red pepper, stirring frequently until fragrant, about 1 minute.
Add the shrimp to the pan along with the lemon zest and lemon juice. Cook, stirring occasionally, until the shrimp are opaque throughout and cooked to an internal temperature of 145°F, about 3 minutes.
Remove the pan from heat. Add the fresh spinach and gently stir until it begins to wilt, about 1 minute.
Fold in the crumbled feta cheese and fresh parsley until well combined.
Add the hot cooked linguine to the pan and toss everything together, adding reserved pasta water as needed to create a light sauce. Divide among four plates and serve immediately.
