Mediterranean Shrimp and Pasta

By t1bishop

"I was looking for a recipe to use some of the abundant fresh basil I grow in pots on my back deck, so I modeled this recipe after dishes I've had in local restaurants. It's easy, fresh, and colorful and a very quick dinner." -Kelly Lacy, Orlando, FL

Ingredients

• 2 teaspoons olive oil
• Cooking spray
• 2 garlic cloves, minced
• 1 pound medium shrimp, peeled and
• deveined
• 2 cups chopped plum tomato
• 1/4 cup thinly sliced fresh basil
• 1/3 cup chopped pitted kalamata olives
• 2 tablespoons capers, drained
• 1/4 teaspoon freshly ground black
• pepper
• 4 cups hot cooked angel hair pasta
• (about 8 ounces uncooked pasta)
• 1/4 cup (2 ounces) crumbled feta
• cheese

Preparation

Step 1

1. Heat olive oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add garlic; saute 30
seconds. Add shrimp; saute I minute.
Add tomato and basil; reduce heat, and
simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper.
2. Combine shrimp mixture and pasta in
a large bowl; toss well. Top with cheese.