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Mediterranean Pasta with Shrimp

Created by Sue on March 3, 2013

1 cup kalamata olives (pitted, chopped)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup white wine, dry
4 ounces feta cheese, crumbled
1/4 cup chopped Italian parsley
1 lemon, whole
16 ounces pasta, dry (spaghettini or 16 ounces penne pasta, cooked until al dente)
Extra virgin olive oil (as needed, optional)

Step 1: Peel shrimp and devein; keep chilled until needed.
Step 2: Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
Step 3: Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
Step 4: Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
Step 5: In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
Step 6: Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
Step 7: Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
Step 8: Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
Step 9: Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
Step 10: Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
Step 11: Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
Step 12: Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.