Can be prepared in 45 minutes or less, but requires additional unattended time.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 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.
Step 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.
Step 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.
