A wonderful spring & summer pasta … Mediterranean Shrimp Linguine

This is a pasta we served on out Spring menu every year at Frankie’s.  You can see photos of my line cook preparing it below.

This recipe is in my cook book, but since the book is sold out (you can still get it as an eBook on Amazon), I thought I’d share it here.  I call this pasta “Mediterranean” because the addition of feta cheese and kalamata olives takes it out of the typical sphere of Italian cooking, making it more Greek in nature.  The flavor combination is exceptional.  

This pasta is easy to make and is also a very healthy recipe.  I hope you’ll give it a try!

You need two recipes to make this… our Pomodoro Sauce recipe and the recipe for the pasta. Both can be found below.

Pomodoro Sauce Recipe

Mediterranean Shrimp Linguine Recipe

Frankie is going Greek! Try my Greek Moussaka.


Recently, I started to crave some Greek food.  I saw a reference to this dish on a food show and decided I must try it.  I reviewed several recipes and then created my own.  It was amazing!  Better than I’ve had in Greek restaurants.

Moussaka is a Greek casserole of eggplant, layered with a tomato meat sauce and topped with a Béchamel sauce before baking.  It’s signature flavor comes from its blend of herbs and spices; Greek oregano, cinnamon, allspice and cloves, it is one of my very favorite dishes!

In Greece, this dish is most often made with ground beef, though occasionally ground lamb.  I used ground turkey to lighten it up and found it to be delicious.

KETO OPTIONS: If you are on a Keto diet this recipe would need little modification to work for you. There is a little flour in the Bechamel Sauce which tops the dish. It’s not that much if you don’t mind a little bit of carbs. Other options would include using Xanthan Gum or Guar Gum as your thickener. There are also many Keto Bechamel recipes on the internet, most of which use heavy cream.

Buon appetito!