Basil Lemon Linguine With Persian Feta Recipes

Steps:

• cook linguine according to package directions; drain and keep warm.
• Saute onion and garlic in butter in a skillet over medium-high heat until onion is tender.
• Stir in sour cream and next 3 ingredients; cook 1 minute. Remove from heat. Toss with linguine. Sprinkle with cheese and chopped parsley.

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired.
• Cook pasta according to package directions in water with 1/4 teaspoons salt, adding asparagus the last 3 minute of cooking; drain and return to pan. Cover and keep warm.
• Meanwhile, lightly coat a large nonstick skillet with olive oil. Heat over medium heat; add garlic, cook and stir 15 seconds. Add shrimp, basil, lemon peel, and remaining 1/4 teaspoons salt and ground black pepper. Cook and stir for 3 minute or until shrimp turn opaque. Remove from heat.
• Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat.
• If desired, garnish each serving with basil sprigs and/or lemon wedges.

Steps:

• Cook linguine in boiling salted water according to package instructions, or until al dente; drain well.
• Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt, freshly cracked black pepper and cheese, to taste. Toss again; serve immediately.