Monday, August 9, 2010

the dog days of summer are upon us...

Beat the heat with fresh, fast and lemony Shrimp, Feta and Basil Linguine Salad!

A Lonesome Road Kitchen exclusive - I created this delicious, cool and simple Mediterranean-inspired linguine salad during a particularly steamy hot spell on the gravel road outside of Prisontown. (!)

Yes, the dog days of summer are upon us here in the northern hemisphere. Seriously. Or, "Siriusly." The dog star Sirius is rising with the sun and temperatures are in the 90's in the Chicago area and looking to stay that way for a while. In fact, the city is poised to break a record for the most consecutive days of over-80 temperatures this summer. Phew!

So now is the time to dig out all of those salad recipes you've been wanting to try; if I do say so myself, this one is especially tasty and worth a try in your salad repertoire. Except for a few brief minutes to boil the water for the linguine, this dish is "stove-free." It also makes good use of garden bounty, if you now happen to be inundated with tomatoes and peppers of the all-at-once variety. The salad's ingredients are flexible; you could also create an all-out seafood extravaganza, or add even more veggies including cucumbers, or olives, or whatever you like and have on hand.

The salad starts with a beautiful basil-infused linguine; many larger supermarkets or gourmet shops carry many varieties of pastas now and it's fun to experiment with flavors. Add some cooked shrimp, tomato-basil feta cheese, veggies and my simple vinaigrette, and you have dinner or lunch for 3 or 4 on a hot summer day.

For the shrimp, feta & linguine salad:

  • 8 oz. basil flavored linguine, cooked per package directions
  • 1/2 pound cooked, peeled and deveined shrimp
  • one 4-ounce package tomato-and-basil flavored feta cheese
  • 2 large plum tomatoes, chopped and seeded
  • 2 Cubanelle peppers, chopped and seeded
  • 2 or 3 teaspoons minced red onion
  • juice of one small lemon

Combine cooked pasta, shrimp, cheese and veggies, then liberally squeeze on lemon juice. Using the lemon juice first really gives the salad great flavor before you add the dressing.
Then, whisk together the vinaigrette:

  • 6 tablespoons good-quality olive oil
  • 5 tablespoons red wine vinegar
  • 1 teaspoon fresh minced oregano, or 1/2 teaspoon dried
  • 1 teaspoon fresh minced basil, or 1/2 teaspoon dried
  • 1 small clove garlic, minced
  • sea salt and freshly ground black pepper to taste

Pour vinaigrette over the linguine salad ingredients, tossing gently and thoroughly to combine.
This does taste even better the next day!
Makes about 4 servings.


Southern Belle said...

That looks VERY yummy. Going to have to try it

Lonesome Road Studio said...

It IS really delicious - I'm finishing up the leftovers for lunch again today.
Tonight I'm making a new pasta salad with chili pepper spaghetti. nom nom!

Anonymous said...

OMO! That looks sooooooooo good!!!!

Michelle Brunner said...

Oh my this looks amazing! Love anything with feta and basil!

Lonesome Road Studio said...

I know, I could eat feta cheese every day!
Oddie, I'm sure you could make it with gluten-free pasta....

Abundance Yeah said...

I have all this at home and it will be dinner tonight!

Doris Sturm said...

M-mmm, that's my kind of eats! I think I could live on that - I must try it! Thanks for the recipe.

Sorry I've been away for a while - been having computer problems and just being caught up in life ;-)

Hope you're doing well, Angie :-)

Lonesome Road Studio said...

Hi Doris!
Yes, this has been a busy summer! I'm sorry to hear that you've had computer issues; every so often mine send me a not-so-subtle hint that it's aging too. blech.


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