I love this pasta in the summer. It's simple and fast, which makes it a nice indulgence when you don't want to spend all day in the kitchen. But it is also very pretty and tastes "special" which makes it great for company, too. (4 servings) 1/4 cup olive oil 4 tsp minced garlic 1# uncooked shrimp, peeled and deveined 1 1/2 cups drained, canned artichoke hearts, chopped 1 1/2 cups crumbled feta cheese 1/2 cup chopped, seeded tomatoes 3 Tbsp fresh lemon juice 3 Tbsp chopped, fresh parsley 2 Tbsp finely chopped fresh oregano 12 oz angel hair pasta or linguini Heat oil over med-high heat in large skillet. Add garlic and saute 30 seconds. Add shrimp and saute untill almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and saute untill shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile cook pasta al dente, drain and transfer to a large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve. -Chloe
