Mediterranean Shrimp Feta Pasta

By therman

MartiniChef

Ingredients

• 1/4 cup olive oil
• 4 minced garlic cloves
• 1 lb. uncooked medium shrimp, peeled and deveined
• 1 8oz frozen artichoke hearts, thawed and halved or 1 jar in oil
• 1 1/2 cups crumbled feta cheese
• 1/2 cup diced tomatoes
• 3 Tbsp. lemon juice
• 3 Tbsp. chopped parsley
• 2 Tbsp. finely chopped oregano
• 2 Tbsp. capers
• 12 ounces linguine or angel hair pasta

Preparation

Step 1

Cook pasta in large pot of salted boiling water until tender but still firm to bite. Drain. Transfer past to large bowl.
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Add artichokes, feta, tomatoes, lemon juice, parsley, capers, and oregano and sauté for about 3 minutes. Add shrimp and cook just until the shrimp is no longer opaque. Season sauce to taste with salt and pepper. Add shrimp mixture to the pasta and toss to coat. Season to taste with salt and pepper. Serve with a nice chianti wine.