Shrimp, Tomato and Feta Pasta
Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese.
|1/2 pound||linguine pasta|
|1 tablespoon||olive oil|
|3 cloves||garlic, minced|
|12||medium shrimp, peeled and deveined|
|1 (14.5-ounce) can||fire roasted tomato|
|1 tablespoon||chopped fresh basil|
|salt and pepper to taste|
|1/2 cup||crumbled feta cheese|
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 the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.