Tested till perfect Shrimp and Feta Linguine with Charred Tomato Vinaigrette
Shrimp and Feta Linguine with Charred Tomato Vinaigrette
Photography by Matthew Kimura

Shrimp and Feta Linguine with Charred Tomato Vinaigrette

Perfect for a summer's eve, this dish is best served just slightly warmed or at room temperature.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 tbsp 1tbspextra virgin olive oil
  • 24 24jumbo (21/25) raw shrimp, (1 lb/500 g), peeled and deveined
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 12 oz 12ozlinguine
  • 3 cups 3cupspacked fresh spinach
  • 1 cup 1cupcrumbled feta cheese

Charred Tomato Vinaigrette:

  • 8 8plum tomatoplum tomatoes, (about 1-1/2 lb/750 g) cored
  • 1/3 cup 1/3cupextra virgin olive oil
  • 4 tsp 4tspsherry vinegar, or wine vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchhot pepper flakes, (optional)
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Charred Tomato Vinaigrette: On small rimmed baking sheet, broil tomatoes, turning every 5 minutes, until well charred, about 15 minutes. Let cool.

Dice tomatoes and place in strainer set in bowl; let stand for 5 minutes to accumulate juice. In blender or small bowl, blend together tomato juice, oil, vinegar, garlic, salt, pepper, and hot pepper flakes (if using) until smooth. Return to bowl; add diced tomatoes. (Make-ahead: Cover and refrigerate for up to 2 days; bring to room temperature before using.)

In skillet, heat oil over medium-high heat; saut?hrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add shrimp mixture, spinach and all but 1/4 cup (50 mL) of the feta; toss to combine. Serve sprinkled with remaining feta.

Additional information : Tip: Instead of broiling, the tomatoes and shrimp can also be grilled for the same times. Skewer tomatoes lengthwise and grill on greased grill over medium-high heat, turning often, until charred. When ready to serve, skewer up to 5 shrimp per skewer and grill on greased grill over medium-high heat, turning once, until pink.

Nutritional Information Per each of 6 servings: about

cal 485 pro 24g total fat 22g sat. fat 6g
carb 49g fibre 4g chol 109mg sodium 624mg

% RDI:

calcium 18 iron 33 vit A 29 vit C 23
folate 72
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