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Shrimp, Feta and Tomato Sauce


Greek influences—shrimp, tomatoes, oregano, and feta cheese—echo in this remarkably robust pasta sauce

1/4 cup olive oil
2 large garlic cloves
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes, or to taste
1 pound uncooked medium shrimp, peeled and deveined
3/4 pound ripe cherry tomatoes, quartered
Salt
Freshly ground black pepper
1 cup crumbled feta cheese
2 large green onions (green tops only), chopped
Freshly grated parmesan cheese
 

Heat oil in large nonstick skillet over medium-high heat. Add garlic, oregano, red pepper flakes, and shrimp; cook for 2 minutes or just until shrimp are opaque. Add tomatoes, salt, and pepper and cook for 2 minutes or just until tomatoes are cooked through. Add drained hot pasta to pan and toss until combined.

Sprinkle with feta and green onions; toss again. Serve with Parmesan cheese if desired

Makes 4 servings

Recommended Pasta: 1/2 pound penne rigate


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