Mediterranean Pasta with Shrimp

This recipe feeds 3 comfortably 

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. can)

1 sweet red peppers roasted (Cento, sliced, 4 oz. jar)

1 C pitted Kalamata olives, chopped

1 tsp sea salt

1/2 tsp pepper

1/4 C dry white wine (you can buy in 8 oz bottles)

4 oz. Feta cheese (I buy a good brand imported from Greece)

1/4 C parsley chopped

1/2 lemon

16 oz. pasta

Extra virgin olive oil, as needed, optional

1. Chop sundried tomatoes, soak sundried tomatoes  in boiling water for 15 minutes
2. Cook pasta until el dente
3. Prepare veg’s & 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 peppers, olives and sundried tomatoes.  Season with salt & pepper
7. Add wine, reduce heat to low.  Cook, stirring occasionally 3 to 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 and juice of 1/2 lemon
11. Fold in pasta.  Add some reserved cooking liquid from the sundried tomatoes, if pasta seems dry.