Ingredients
1 package (16 ounces) linguine2 pounds uncooked medium shrimp, peeled and deveined1 medium onion, chopped6 tablespoons olive oil4 garlic cloves, minced1 cup chopped roasted sweet red peppers2 cans (2-1/4 ounces each) sliced ripe olives, drained1/2 cup minced fresh parsley1/2 cup white wine or chicken broth1/2 teaspoon crushed red pepper flakes1/2 teaspoon kosher salt1/2 teaspoon dried oregano1/2 teaspoon pepper3/4 cup crumbled feta cheese2 tablespoons lemon juice
Preparation
Cook linguine according to package directions.
Meanwhile, in a large skillet, saute shrimp and onion in oil until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in the red peppers, olives, parsley, wine, pepper flakes, salt, oregano and pepper. Reduce heat.
Drain linguine, reserving 1/2 cup cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted.
