Mediterranean Pasta with Shrimp

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel shrimp and devein; keep chilled until needed.
  • Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
  • Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
  • Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
  • In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
  • Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
  • Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
  • Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
  • Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
  • Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
  • Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
  • Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
  • Serve hot, with other foods if desired.
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