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Olive, Feta and Shrimp Linguine

Yum

Ingredients

• 12 oz Linguine, cooked according to package directions
• 1 tsp. olive oil
• 4 cloves garlic, minced
• 1 28 oz can diced tomatoes
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground black pepper
• 1/4 Kalamata olives, coarsely chopped
• 1/4 c. Italian green olives, pitted and chopped
• 1/4 c. sun dried tomato halves packed in oil, drained and chopped
• 1 lb. medium shrimp, peeled
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. fresh oregano, chopped
• 1/2 tsp. fresh thyme, chopped
• 2 tbs. fresh lemon juice
• 1/4 c. fresh Italian parsley, chopped (additional to garnish)
• 1/2 c. Feta cheese, crumbled and room temperature

Instructions

1. Cook pasta according to package directions.
2. While pasta is cooking, heat oil in 12” skillet over medium heat. Add garlic and cook stirring for one minute. Add tomatoes, salt, pepper, olives and sun dried tomatoes. Continue cooking 20 minutes stirring occasionally. Add shrimp and cook two additional minutes. Stir in red pepper, oregano, thyme, lemon juice and parsley and cook 2 minutes.
3. Plate pasta, top with shrimp mixture and top with feta cheese and sprinkle with parsley.

Notes