Ingredients:
3 tablespoons olive oil
1 lb uncooked large shrimp, peeled,deveined
4 large shallots, sliced
3/4 cup sliced drained sun-dried tomatoes packed in oil
1/2 cup sliced pitted kalamata olives or 1/2 cup other brine-cured black olives
6 cloves garlic, chopped
1 teaspoon grated lemons, rind of
1/2 teaspoon dry crushed red pepper
1 (28 ounce) cans diced tomatoes, in juice,drained
1/2 cup chopped fresh basil
1 (12 ounce) packages linguine
1 cup crumbled feta cheese
Directions:
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Add shrimp and saute until pink, about 2 minutes.
Using slotted spoon, transfer shrimp to medium bowl.
Add remaining 1 tablespoon oil to same pot.
Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
Saute until shallots are soft, about 4 minutes.
Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
Mix in basil.
Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
Drain.
Add pasta to sauce.
Toss over medium heat until sauce coats pasta.
Season with salt and pepper.
Transfer to bowl; top with cheese.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.