Shrimp and Feta Linguine With Charred Tomato Vinaigrette

Irmgard's Note:

This is a great summertime recipe to use up all those lovely garden tomatoes!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 tablespoon extra virgin olive oil
• 24 jumbo shrimp , peeled and deveined
• 1 pinch salt
• 1 pinch ground black pepper
• 12 ounces linguine
• 3 cups fresh spinach , packed
• 1 cup feta cheese , crumbled

Charred Tomato Vinaigrette

• 8 plum tomatoes , cored
• 1⁄3; cup extra virgin olive oil
• 4 teaspoons sherry wine vinegar
• 1 garlic clove , minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 pinch red pepper flakes (optional)

Directions:

1. To make the vinaigrette, broil the tomatoes on a small rimmed baking sheet, turning every 5 minutes, until well charred, about 15 minutes.
2. Let cool.
3. Dice the tomatoes and place in a strainer set in a bowl.
4. Let stand 5 minutes to accumulate the juice.
5. In a blender or small bowl, blend together the tomato juice, oil, vinegar, garlic, salt, pepper, and red pepper flakes (if using) until smooth.
6. Return to the bowl and add the tomatoes.
7. In a skillet, heat the tablespoon of oil over medium-high heat and saute the shrimp with salt and pepper until pink, about 3 minutes.
8. Add to the tomato vinaigrette, tossing to coat.
9. Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 10 minutes.
10. Drain and return to the pot.
11. Add the shrimp mixture, spinach and all but 1/4 cup of the feta and toss to combine.
12. Serve sprinkled with the remaining feta.