Thursday, June 23, 2011

Shrimp and Feta Cheese Pasta

Shrimp and Feta Cheese Pasta


3 tablespoons olive oil

1 pound shrimp, peeled and deveined

5 cloves garlic, minced

½ cup white wine

1 pound linguine pasta

2 tomatoes, chopped

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 (6 ounce) package crumbled feta




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.


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.


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


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

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