8 ounces dried linguini
1 tablespoon canola oil
1 garlic clove, minced
1 pound medium shrimp, peeled and deveined
1 14-ounce can quartered artichoke hearts in water, drained
½ cup Treasure Cave® Crumbled Feta Cheese
1 cup grape tomatoes, halved
3 tablespoons freshly squeezed lemon juice
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
Salt and black pepper
Treasure Cave® Crumbled Feta Cheese for garnish
Cook pasta in large pot of salted boiling water with one teaspoon of oil, until tender but still firm to bite (al dente). Drain. Transfer pasta to bowl and set aside.
Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté for about 2 more minutes. Season to taste with salt and pepper.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper. Garnish with crumbled feta cheese and serve.