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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 485 |
| pro | 24 g |
| total fat | 22 g |
| sat. fat | 6 g |
| carb | 49 g |
| fibre | 4 g |
| chol | 109 mg |
| sodium | 624 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 33% |
| vit A | 29% |
| vit C | 23% |
| folate | 72% |
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1 tbsp (15 mL) extra-virgin olive oil
24 jumbo (21/25s) raw shrimp (1 lb/500 g), peeled and deveined
Pinch each salt and pepper
12 oz (375 g) linguine
3 cups (750 mL) packed fresh spinach
1 cup (250 mL) crumbled feta cheese
Charred Tomato Vinaigrette:
8 plum tomatoes (about 1-1/2 lb/750 g), cored
1/3 cup (75 mL) extra-virgin olive oil
4 tsp (20 mL) sherry vinegar or wine vinegar
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Pinch hot pepper flakes (optional)
Preparation:
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; sauté shrimp, 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.
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; sauté shrimp, 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.
Source
Canadian Living Magazine: August 2007
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