Ingredients

• 1/4 cup olive oil
• 4 teaspoons garlic, minced
• 1 pound uncooked medium shrimp, peeled, deveined
• 1 1/2 cups drained canned artichoke hearts, chopped
• 1 1/2 cups crumbled feta cheese
• 1/2 cup tomatoes, chopped and seeded (in winter use canned diced tomatoes with juice instead of the fresh)
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
• 12 ounces angel hair pasta or linguine

Directions

1. Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

3. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

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