Shrimp and Feta Pasta

from Gretchen Jameson

Shrimp and Feta Cheese Pasta

Cook Time: 15 Minutes Ready In: 30 Minutes

Yields: 5 servings

Shrimp is cooked in garlic and white wine, then tossed with pasta and feta in a fresh tomato sauce. I have added chicken breasts, sun dried tomatoes, pine nuts, asparagus, portabella mushrooms – really anything fun!

INGREDIENTS:

• 3 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 5 cloves garlic, minced
• 1 tablespoon white wine (Dad's Seyval works really, really well!)
• 1 pound linguine pasta
• 2 tomatoes, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (6 ounce) package crumbled feta cheese

DIRECTIONS:

1. In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.

4. Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.