Greek-Style Pasta with Shrimp

From the Cottage Inn, Eureka Springs, Arkansas.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 4  teaspoons  minced garlic
• 1  lb  uncooked peeled and deveined medium shrimp
• 1 1⁄2 cups  drained canned artichoke hearts, chopped
• 1 1⁄2 cups  crumbled feta cheese
• 1⁄2 cup chopped tomato
• 3  tablespoons fresh lemon juice
• 3  tablespoons  chopped fresh parsley
• 1 1⁄2 teaspoons dried oregano
•  salt and pepper
• 12  ounces angel hair pasta, cooked and drained

Directions

1. In a large skillet, heat oil over medium-high heat.
2. Add the garlic and shrimp to the skillet and saute for 2 minutes.
3. Add artichoke hearts, feta cheese, tomatoes, lemon juice, parsley, oregano, salt, and pepper.
4. Saute for 2 minutes or until shrimp are cooked and pink.
5. In a large bowl, stir together the angel hair pasta and shrimp mixture; toss to coat.
6. Season with more salt and pepper if needed and serve.