Greek-Style Pasta with Shrimp
Jessica
ingredients
- 1/4 cup olive oil
- 4 teaspoons minced garlic
- 1 pound uncooked medium shrimp, peeled, de-veined
- 1 1/2 cups drained canned artichoke hearts, chopped
- 1 1/2 cups crumbled feta cheese
- 1/2 cup chopped seeded tomatoes
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
- 12 ounces angel hair pasta or linguine
directions
- 1
Heat oil in a large skillet over medium high heat. Add garlic and saute 30 seconds. Add shrimp and saute until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
- 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- 3
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.
Source: Diane Dowell
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