Kate's Global Kitchen

by Kate Heyhoe


Basil Prawn and Feta Pasta


Serves 6

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

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

Kitchen Gypsy


This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

This page modified January 2007


cat toys Catnip Toys

Kitchen & Home