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.