In a medium skillet over medium heat, heat 2
tablespoons olive oil. Cook shrimp, garlic and
white wine for 5 minutes, or until shrimp is pink.
Remove shrimp with slotted spoon and set aside.
Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or
until al dente, drain.
While pasta is cooking, cook tomatoes with
remaining 1 tablespoon oil, oregano and basil over
medium heat in wine until tender, 10 minutes.
Toss hot pasta with shrimp, tomato sauce and feta.
Feta will melt slightly. Serve.
Originally Submitted
9/10/2015
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