- 1 tbsp extra-virgin olive oil
- 24 jumbo (21/25) raw shrimp, (1 lb.), peeled and deveined
- 1 pinch salt
- 1 pinch pepper
- 12 oz linguine
- 3 cups packed fresh spinach
- 1 cup crumbled feta cheese
Charred Tomato Vinaigrette:
- 8 plum tomatoes, cored
- 1/3 cup (75 mL) extra virgin olive oil
- 4 tsp sherry vinegar, or wine vinegar
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch hot pepper flakes, (optional)
Charred Tomato Vinaigrette: On small rimmed baking sheet, broil tomatoes, turning every 5 minutes, until well charred, about 15 minutes. Let cool.
Dice tomatoes and place in strainer set in bowl; let stand for 5 minutes to accumulate juice. In blender or small bowl, blend together tomato juice, oil, vinegar, garlic, salt, pepper, and hot pepper flakes (if using) until smooth. Return to bowl; add diced tomatoes. (Make-ahead: Cover and refrigerate for up to 2 days; bring to room temperature before using.)
In skillet, heat oil over medium-high heat; sautŽ shrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add shrimp mixture, spinach and all but 1/4 cup (50 mL) of the feta; toss to combine. Serve sprinkled with remaining feta.
Tip: Instead of broiling, the tomatoes and shrimp can also be grilled for the same times. Skewer tomatoes lengthwise and grill on greased grill over medium-high heat, turning often, until charred. When ready to serve, skewer up to 5 shrimp per skewer and grill on greased grill over medium-high heat, turning once, until pink.