Tomato Shrimp Linguine

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  • 1 pack INKKA linguine (227g)
  • 1 tablespoon organic ghee or butter

(we like Pukka Herbs ghee)

  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1/4 cup white wine or chicken broth (water can also do with an organic chicken cube)
  • 4 cups diced fresh tomatoes or 1 can (700g) diced tomatoes
  • 1 teaspoon dried oregano
  • 400g shrimp, peeled
  • 1/2 cup feta, crumbled – for vegan options use Organic Tofu
  • 1 tablespoon dill, chopped**
  • 1/4 cup parsley, chopped
  • Sea Celtic salt to taste*



  1. Heat the ghee/butter in a pan over medium heat, add the onion and cook until tender – 5-7 minutes. Add the garlic and cook until fragrant – 1 minute.
  2. Add the wine or broth and simmer for a few minutes – 2-3 minutes.
  3. Add the tomatoes and oregano and simmer until the sauce thickens – 10 minutes.
  4. Bring water to a boil and cook the linguine as directed on package.
  5. While the linguine is cooking add the shrimp to the sauce pan and simmer until cooked – 2-4 minutes.
  6. Mix in the feta, dill and parsley, season with salt and serve over the linguine. Leave for 2-3 minutes to soak up the flavour.

*Option: Add 1/2 teaspoon ground fennel seeds with the garlic for improving digestion.

**Option: Use 1 teaspoon dried dill instead of fresh and add to the sauce along with the oregano.

Makes 4 servings.