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Ingredients
- 1/4 c. Extra virgin olive oil
- 4 tsp Chopped garlic
- 1 lb Uncooked medium shrimp, peeled, deveined
- 1 1/2 c. Liquid removed canned artichoke hearts, minced
- 1 1/2 c. Crumbled feta cheese
- 1/2 c. Minced seeded tomatoes
- 3 Tbsp. Fresh lemon juice
- 3 Tbsp. Minced fresh parsley
- 2 Tbsp. Finely minced fresh oregano or possibly 1 1/2 tsp. dry
- 12 ounce Angel hair pasta or possibly linguine
Directions
- Heat oil in a large skillet over medium high heat. Add in garlic and saute/fry 30 seconds. Add in shrimp and saute/fry till almost cooked through, about 2 min.
- Add in artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute/fry till shrimp are cooked through, about 2 min. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- Add in shrimp mix to pasta and toss to coat. Season to taste with salt and pepper and serve.
- Serves 4.
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