Yield: 8 servings
Prep Time: 25 min
Cook Time: 25 min
1 pound spaghetti, linguine or fettuccine
2 Tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 1/2 pounds shelled, cleaned and de-veined shrimp
1/2 cup (1 stick) unsalted butter
1 package sundried tomatoes, softened with warm water and drained (or use tomatoes in olive oil, about 3/4 cup)
1/2 cup white wine
8-ounces crumbled feta cheese
One 14-ounce jar artichoke hearts
1 Tablespoon fresh dill, chopped
1 Tablespoon fresh basil, chopped
1. Cook pasta al dente, according to package directions. Drain and return to pan. Quickly add olive oil to pasta.
2. While pasta is cooking, sauté garlic and shrimp in butter in a medium skillet over medium heat. Do not overcook. Add sundried tomatoes and white wine. Bring to a boil, remove from heat, and set aside.
3. Add cheese, artichoke hearts and shrimp mixture to pasta. Toss and add herbs.