Ingredients
- 1/4 cup oil (extra virgin olive oil)
- 6 garlic cloves, roasted (chopped fine)
- 1 pound uncooked medium-size shrimp, peeled and deveined
- 2 cups baby spinach, chopped
- 1 1/2 cups artichoke hearts, drained and chopped (canned)
- 1 1/2 cups Feta cheese, crumbled finely
- 3 Roma tomatoes, chopped into small cubes
- 10 Kalamata olives, cut into small pieces
- 1 whole lemon, juiced
- 1/2 teaspoon oregano
- 1 1/2 pounds dry angel hair pasta (or 1 1/2 pounds thin spaghetti)
- Fresh parsley, to garnish
How to Make
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Step 1: Heat oil in a large pan over medium-high heat. Add garlic, and saute 30 seconds.
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Step 2: Add shrimp and spinach, and saute until almost cooked through, about 2 minutes.
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Step 3: Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
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Step 4: Season with salt and pepper.
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Step 5: Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
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Step 6: Transfer pasta to a large bowl. Add shrimp mixture to pasta just before serving, and toss to coat.
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Step 7: Add more lemon juice, to taste.
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Step 8: Add salt and pepper, if needed, and plate onto a pretty serving dish.
We hope you enjoy this recipe!
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