Looking for a light summer dish? Queen Creek Olive Mill provided this delicious meal using simple and fresh ingredients such as vine-ripened tomatoes and local olive oil.
Queen Creek Olive Mill is a place where people can come and enjoy a real Agritourism experience in Queen Creek, featuring olive oils, balsamic vinegar, olives and specialty goods. Queen Creek Olive Mill prides itself on developing relationships with farmers to ensure sustainable farming practices from planting techniques to pressing methods and producing real, delicious extra virgin olive oil. Stop by for a tour or to enjoy samples, a delicious meal and live music. Many local restaurants utilize products from Queen Creek Olive Mill, which also has a marketplace location at Kierland Commons in North Scottsdale.
Linguine with feta, tomatoes, fresh oregano and shrimp
Cook Time: 25 mins
½ cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
4 medium vine-ripened tomatoes, chopped (the juicier the better)
4 cloves garlic, chopped
2 teaspoons fresh oregano, chopped
¼ cup toasted pine nuts
Juice of ½ lemon
12 large shrimp peeled and deveined
1 pound linguine, cooked al dente (reserve 1 cup pasta cooking water)
Kosher or sea salt.
6 ounces feta cheese, crumbled
Heat Balanced Olive Oil in a medium skillet. Add tomatoes, garlic, oregano and pine nuts. Cook for five minutes. Add lemon juice and shrimp and continue cooking until the shrimp are cooked. Shrimp will be firm, turn pink, and slightly opaque when cooked correctly. Remove from heat. Add the linguine (al dente) to the skillet and toss. Add some of the reserved pasta cooking water if the dish is too dry. Salt to taste. Place in serving dish and sprinkle with feta crumbles. Hint: Don’t be shy with the salt.
Wine Pairing: Chardonnay or Viognier
Product Used: Balanced Olive Oil