Ingredients:
6 ounces uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
½ cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3 cups sliced plum tomatoes
½ cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ cup crumbled feta cheese
2 tablespoons minced fresh parsley
Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the shrimp, onion and garlic in oil for 3 -5 minutes or until shrimp turn pink.
Add the tomatoes, broth, tomato paste, oregano, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain linguine; top with shrimp mixture. Sprinkle with feta cheese and parsley.
6 ounces uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
½ cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3 cups sliced plum tomatoes
½ cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ cup crumbled feta cheese
2 tablespoons minced fresh parsley
Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the shrimp, onion and garlic in oil for 3 -5 minutes or until shrimp turn pink.
Add the tomatoes, broth, tomato paste, oregano, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain linguine; top with shrimp mixture. Sprinkle with feta cheese and parsley.
