Shrimp, garlic, white wine and pasta make an unbeatable combination served with crumbled feta and capers. Try this savory Mediterranean Shrimp Pasta dish for entertaining or a special weekday meal.
- 2 tablespoons olive oil
- 1 medium red or green bell pepper, cut into strips
- 1 clove garlic, finely chopped
- 1/4 cup dry white wine
- 8 ounces raw small shrimp
- 1/4 cup sliced ripe olives
- 1 package (9 ounces) BUITONI Refrigerated All Natural Linguine
- 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil, lightly warmed
- 1/4 cup (1 ounce) crumbled feta cheese
- 1 tablespoon capers
HEAT oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.
PREPARE pasta according to package directions. Toss with pesto in medium bowl. Serve topped with shrimp mixture. Sprinkle with cheese and capers.
Review This Recipe
Wow, I was just surfing thru trying to find a main dish to use the homemade pesto I'd created - no sundried tomatoes. I doctored the recipe to serve 12 using 24 oz. shrimp. Deleted the feta thinking the parmesean in the sauce would make it cheezy enough. I roasted and peeled the red pepper and didn't have good olives so skipped that too. Used many more capers than specified. After cooking the shrimp and veggies in wine, I stirred the pesto into that and dumped the whole deal over 2 lb. linguine dishing it out with tongs. Excellent w/a tomatoey green sal., homemade ital. bread, and beets - homemade brownies and van. ice cream for dessert. Everyone loved it! Just read the suggestion about squeezing lemon juice on top and wish I had tried that. One of the best dinners I've ever made.
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