Archive for the ‘Turkey Lasagna’ Category
Redwood Hill Seafood Linguine with Feta
INGREDIENTS:
1-2 Tblsp extra-virgin olive oil (or more to taste)
1 small yellow onion, diced
3-6 garlic cloves, minced
1-2 teas red pepper flakes
1/4 cup dry white wine
1 lb. dry linguine
8-16 oz goat milk feta, cut into bite-sized pieces
16 oz. jar of roasted red peppers, drained and chopped
1 bunch fresh basil, finely chopped
8 oz. shrimp, clams or muscles (can use 2x as much shrimp which is what I do)
PREPARATION:
Heat oil in non-stick skillet and saute onion until translucent. Add garlic and saute another 1-2 minutes being careful not to burn it. Add red pepper flakes and wine and cook until liquid is reduced by half; remove from heat. Cook pasta according to pkg directions. While pasta is boiling cut feta and roasted red peppers into bite-sized pieces and finely chop the basil. Reheat onion-garlic sauce on low heat. Drain pasta and then return to pot. Add olive oil, onion-garlic sauce, peppers, feta, basil and seafood and toss to coat. I keep adding olive oil until I reach the desired consistency.
Every time I serve this dish, I get asked for the recipe. It’s that good. Enjoy!
