Greek-Style Shrimp Linguine

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 0.3 teaspoon pepper red crushed
• 3 ounces feta cheese crumbled
• 2 tablespoons flatleaf parsley fresh chopped
• 4  garlic cloves minced
• 8 ounces pasta uncooked
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 1 pound shrimp deveined peeled

Equipment

• frying pan
• pot

Directions

1. Cook linguine according to package directions.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
3. Add the shrimp, minced garlic, dried oregano, and red pepper; stir-fry 2 minutes.
4. Add the tomatoes; reduce heat and simmer, uncovered, until shrimp is opaque, about 3 minutes.
5. Drain linguine; return to the same pot.
6. Add shrimp mixture and cheese to the linguine; toss well, and transfer to 4 serving plates. Top with parsley or basil.
7. Wine note: The zesty shrimp linguine will match beautifully with the herbal notes and lively acidity of an Italian red from the Barbera grape. Look for Pio Cesare Barbera d'Alba, about $