Garden Shrimp Pasta

Ingredients

• 8 ounces angel hair pasta uncooked
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper red crushed
• 3 ounces feta cheese crumbled
• 0.3 cup basil fresh thinly sliced
• 0.3 cup mint leaves fresh thinly sliced
• 1 teaspoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1 teaspoon lemon rind grated
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 1 teaspoon orange rind grated
• 1 teaspoon oregano fresh chopped
• 2 tablespoons red wine vinegar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 2 pounds and shrimp deveined peeled
• 2 teaspoons spicy brown mustard 
• 1 teaspoon sugar 
• 1.5 pounds tomatoes seeded chopped

Equipment

• bowl
• frying pan

Directions

1. Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well.
2. Heat a large nonstick skillet over medium-high heat.
3. Add shrimp mixture to pan; saut 6 minutes or until done.
4. Remove from heat; set aside.
5. Cook pasta according to package directions, omitting salt and fat.
6. Place pasta in a large bowl; add tomato, basil, and mint.
7. Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl.
8. Pour over pasta mixture, and toss to coat.
9. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.