Greek-Style Shrimp

Makes 4 servings

Denise

This entree was the result of our Cephalon team-building in Philadelphia - a really refreshing meal!

ingredients

1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped (don’t use the marinated variety)
1 1/2 cup 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 oregano

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 firm. Drain and transfer pasta to large bowl.
3
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve over Feta and Mint Rice (see recipe in this cookbook).

Source: Denise