Baltimore Sun photo by Algerina Perna
November 16, 2005
This dish was created by Reisterstown resident Susan Adams to serve to friends and family at a post-Thanksgiving meal. The addition of the radicchio provides a somewhat unusual twist.
2/3 pounds linguine
3 tablespoons extra-virgin olive oil
1 pound shrimp, medium, 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 some for garnish
Bring 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 saute 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 saute 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.
Per serving: 630 calories; 37 grams protein; 25 grams fat; 10 grams saturated fat; 64 grams carbohydrate; 4 grams fiber; 219 milligrams cholesterol; 844 milligrams sodium