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.

Cuisine: English

Main Ingredient: Shrimp

Category: Main

Difficulty: 5/10

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recipe by Admin
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Shrimp and Feta Linguine with Charred Tomato Vinaigrette

Serves: 6
Oven temp:
Prep Time: 10 mins
Cooking Time: 20 mins


1 tablespoonExtra virgin olive oil
24 jumboShrimp; raw, peeled and deveined
12 ouncesLinguine
3 cupsSpinach; packed
1 cupFeta cheese; crumbled
1 pinch Salt
1 pinch Black pepper
Charred Tomato Vinaigrette
8 wholePlum tomatoes; cored
1/3 cupExtra virgin olive oil
4 teaspoonSherry vinegar or wine vinegar
1 Garlic clove; minced
1/4 teaspoonSalt
1/4 teaspoonBlack pepper
1 pinch Hot Chilli flakes


Charred tomato vinaigrette
1On small rimmed baking sheet, broil tomatoes, turning every 5 minutes, until well charred, about 15 minutes. Let cool.
2Dice 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.)
1In frying pan, heat oil over medium-high heat; saute shrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.
2Meanwhile, 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.


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
  • Shrimp and Feta Linguine with Charred Tomato Vinaigrette

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