Shrimp Linguine with Lemon and Feta

Shrimp Linguine with Lemon and Feta

With a suddenly very busy two-and-a-half year old, and a suddenly never sleeping 12-day old in the house, we’re looking for ways to streamline the amount of time we are spending in the kitchen. Life with a newborn seems to make it entirely too easy to exist entirely on a diet of food you can either order from behind the wheel of your car, or pull out of the freezer and microwave, which means that after a few weeks, it’s easy to turn into a bloated, salt-saturated sack of sleep deprivation and food preservation science, your blood having long coagulated into a slow-moving cesspool of propylene glycol and modified cornstarch.

That’s why, when we find a recipe that uses only a handful of ingredients, and that we can cook in that small window that exists when both the new baby finally goes to sleep and the older baby is briefly occupied by slowly picking at the seams in the unraveling Berber carpet, we grab onto it tightly and we don’t let go. Recipes like these are an opportunity to eat a fresh, light meal, made with ingredients that we recognize, and that manage to delight our rapidly dulling senses.

Shrimp Linguine with Lemon and Feta

5 from 1 reviews
Shrimp Linguine with Lemon and Feta
Prep time
Cook time
Total time
Serves: Serves 4
  • ⅓ cup extra virgin olive oil
  • ¼ cup finely chopped flat-leaf parsley
  • Juice and zest from a lemon
  • 3 cloves garlic, chopped
  • ¼ teaspoon crushed red pepper
  • 1 pound shrimp, peeled and deveined
  • 6 ounces fresh spinach
  • 1 cup crumbled light feta
  • 8 ounces cooked linguine
  1. In a large saucepan or stock pot, combine olive oil, parsley, lemon juice, lemon zest, garlic, and red pepper. When garlic and red pepper become fragrant, add shrimp and cook until opaque, about three minutes.
  2. Remove from heat, and add spinach and feta. Stir to combine, then add hot cooked pasta. Toss and serve.
Adapted from a recipe by Rachel Ray.


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