Linguine with Sautéed Shrimp and Radicchio
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The addition of radicchio adds a somewhat unusual twist to this dish.
INGREDIENTS
2/3 pound linguine
3 tablespoons extra-virgin olive oil
1 pound medium shrimp, shelled and deveined
1 medium onion, slivered
4 garlic cloves, minced
1 head radicchio, cored and thinly sliced
4 plum tomatoes, small dice
1 cup dry white wine
4 tablespoons fresh oregano, chopped
8-ounces feta cheese, crumbled, plus more for garnishBring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and keep warm.
Warm 1-1/2 tablespoons of olive oil in a large sauté pan over medium heat and add the shrimp. Cook on both sides until pink throughout, 3 to 5 minutes. Remove shrimp to a plate.
Add the remaining oil to the empty pan and sauté the onion for 2 to 3 minutes until wilted. Add the garlic and cook another minute. Add the radicchio to the pan and cook an additional minute until lightly browned. Add the tomatoes, then deglaze the pan with the wine. Let the mixture reduce until slightly thick, about 3 to 5 minutes.
Add oregano, feta cheese, and the cooked shrimp. Simmer for 30 seconds until the shrimp are hot and the feta is partially melted.
Toss the pasta with the shrimp sauce, garnish with additional feta cheese and serve immediately.
Makes 4 servings