Shrimp, Cherry Tomatoes & Feta Cheese with Linguine

By kathleentirpak

Ingredients

• 2 teaspoons olive oil
• 3/4 pound small de-veined tail-less shrimp
• 1 clove minced garlic
• 1 Tablespoon chopped fresh oregano,
• or 1 teaspoon dried oregano
• 1/4 cup dry white wine, or chicken broth
• 12 ounce bag of cherry tomatoes on-the-vine
• 3 Tablespoons chopped Italian parsley
• 2 Tablespoons crumbled feta cheese
• 1 pound linguine

Preparation

Step 1

Bring 4 quarts of water to boil in a large pot. Heat the olive oil in a medium-sized skillet over medium-high heat. Add the shrimp and cook 1-2 minutes, stirring, using a wooden spoon, just until the shrimp loses its raw color. Add the garlic and saute 1 minute. Add the linguine to the boiling water. Add the tomatoes, oregano, and the wine or broth to the shrimp mixture. Cook, using the wooden spoon to roll the tomatoes around, until most of the liquid has boiled off, about 1-2 minutes. Add the parsley and the feta cheese. Cook about 1 minute, stirring occasionally. Drain the linguine and toss with the shrimp mixture.