Submitted by Deborah Gibbs, adapted from Cooking Light
- 3 tablespoons olive oil
- 1 pound uncooked large shrimp – peeled & deveined
- 4 shallots, sliced
- ¾ cup sliced, drained, sun-dried tomatoes packed in oil
- ½ cup sliced, pitted, Kalamata olives
- 1 pkg frozen artichoke hearts ( You can substitute or add asparagus.)
- 6 cloves garlic, chopped
- 1 teaspoon grated lemon peel
- ½ tsp. dried crushed red pepper
- 1 (28 oz.) can diced tomatoes in juice drained ( I sometimes add fresh diced as well.)
- ½ cup chopped fresh basil
- 1 (12 oz.) package linguine
- 1 cup crumbled feta cheese
Heat 2 tablespoons oil in a large pot over medium-high heat. Add shrimp & cook about 2 minutes. Transfer shrimp to a bowl. Add remaining oil to pot- add shallots, sun-dried tomatoes, olives, garlic, lemon peel, crushed red pepper, artichokes (and other vegetables as desired). Sauté about 4 minutes. Add canned tomatoes ( and fresh if desired) Simmer about 3 minutes until thickened. Mix in basil- add shrimp back.
Cook pasta. Drain. Add pasta to sauce. Transfer to bowl & top with cheese.
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