Linguine with Shrimp, Tomatoes, and Feta Sabraw

1. 1

   Shell shrimp and, if desired, devein.

2. 2

   In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.

3. 3

   Halve tomatoes and mince garlic.

4. 4

   Finely chop scallions.

5. 5

   In a large bowl stir together all ingredients except linguine with salt and pepper to taste.

6. 6

   Chill sauce, covered, 1 hour.

7. 7

   Let sauce stand at room temperature, stirring occasionally, 20 minutes.

8. 8

   In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente.

9. 9

   Reserve 1/3 cup pasta water and drain pasta.

10. 10

    Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.