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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
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