Mediterranean Shrimp Linguine
4 cups Zucchini noodles
2 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
6 tablespoons olive oil
4 garlic cloves, minced
1 cup chopped roasted sweet red peppers
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh parsley
1/2 cup white wine or chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
3/4 cup crumbled feta cheese
2 tablespoons lemon juice
Cook Zucchini noodles in boiling water for 3 minutes, drain and rinse in cold water to stop cooking, reserve 1/2 cup cooking water.
In a large skillet, saute shrimp and onion in oil until shrimp turns pink. Add garlic; cook 1 minute longer. Stir in the red peppers, olives, parsley, wine, pepper flakes, salt, oregano and pepper. Reduce heat.
Add Zucchini noodles and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted.