by Kate Heyhoe
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 pound prawns, peeled and deveined
1/4 cup Sauvignon Blanc or other dry white wine
juice of 1/4 lemon
5 Roma tomatoes, peeled and diced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
Pinch of red pepper flakes
1/2 cup crumbled feta cheese
12 ounces linguine, cooked al dente
Heat the olive oil in a skillet over medium-high heat. Briskly saute the onion until softened, about 3 minutes. Add the garlic and prawns and cook just until prawns turn a bright orange color, about 5 minutes. Add the wine, lemon juice and diced tomatoes, mixing thoroughly. When the tomatoes have softened, add the basil, parsley and red pepper flakes. Cook for 2 minutes, then fold in the feta cheese. Heat until the cheese has softened. Ladle the sauce over prepared linguine.
Suggested Wine: Sauvignon Blanc
John Sarich at Chateau Ste. Michelle
For Cooks Who Love Wine
by John Sarich
Sasquatch Books, 1997
Reprinted by permission
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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