Mediterranean Pasta with Shrimp

I've been wanting to try this recipe, and tonight I finally did.  It is right up there in my favorites, with my homemade Shrimp Scampi.  It was delicious, with no fat, except for the Feta cheese, which made the dish.

I made half the recipe, which was enough for 2 people.  And I have another meal for tomorrow.  

Mediterranean Pasta with Shrimp

1 lb. Shrimp, peeled/deveined

1 C sun-dried tomatoes, not oil packed

1 C boiling water

1/4 C olive oil

4-6 garlic cloves, minced

1/2 tsp. crushed red pepper flakes

1 Tbs. fresh oregano or 1/3 amount dried

1 can artichoke hearts, drained (14 oz)

1 sweet red pepper, (7 oz. jar) sliced & drained

1 C pitted kalamata olives, chopped

1 tsp sea salt

1/2 tsp pepper

1/4 C dry white wine

4 oz. Feta cheese

1/4 C parsley, chopped

1 lemon

16 oz. pasta

Extra Virgin Olive Oil, as needed, optional

1.  Soak sun dried tomatoes in 1 cup of boiling water for 15 minutes.  Drain, and chop.

2.  Cook pasta until al dente.

3.  Prepare vegetables & shrimp.

4.  Drain sundried tomatoes, reserve water

5.  In large skillet, heat olive oil, add garlic, pepper flakes, oregano, until fragrant.

6.  Add artichokes, red pepper, olives and sundried tomatoes.  Season with Salt & Pepper.

7.  Add wine, reduce heat to low.  Cook stirring occasionally, 3-5 minutes.

8.  Drain pasta, add little oil.

9.  Add shrimp & feta to frying pan, cook over medium heat, until shrimp are pink.

10.  Sprinkle with parsley & juice of 1 lemon.

11.  Fold in pasta.  Add some reserved cooking liquid from the sundried tomatoes, if pasta seems dry.

Served it with a Chopped Salad