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Serve with crusty
French Bread to soak up the extra sauce...
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1
lb |
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spaghetti, linguine or fettuccine |
|
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2
Tbs |
|
olive oil |
|
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3
cloves |
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garlic, minced |
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1 ˝
lbs |
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shelled, cleaned and deveined shrimp |
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1
stick |
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butter |
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1
package |
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sundried tomatoes, softened with warm
water and drained (or use tomatoes in
olive oil) |
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˝
cup |
|
white wine |
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8
oz |
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package crumbled feta cheese |
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14
oz |
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jar
artichoke hearts |
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1
Tbs |
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fresh dilled, chopped |
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1
Tbs |
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fresh basil, chopped |
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1 |
Cook pasta
al dente, according to package directions. Drain
and return to pan. Quickly add olive oil to
pasta. |
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2 |
While pasta
is cooking, sauté garlic and shrimp in butter.
Do not overcook. Add sundried tomatoes and white
wine. Bring to a boil, remove from heat, and set
aside. |
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3 |
Add cheese,
artichoke hearts and shrimp mixture to pasta.
Toss and add herbs. |
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Servings: 8 |
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