Linguine with Shrimp, Tomatoes, and Feta Sabraw Recipe

Linguine with Shrimp, Tomatoes, and Feta Sabraw Recipe

  • 1 pound medium shrimp (about 40)
  • 2 pints vine-ripened cherry tomatoes
  • 4 large garlic cloves
  • 1 bunch scallions
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely chopped fresh basil leaves
  • 1 1/2 cups crumbled feta (about 6 ounces)
  • 1 pound dried linguine
  1. Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
  2. Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
  3. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.
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