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1/4 cup olive oil
1 tablespoon minced garlic
1 pound medium shrimp, peeled & deveined
1 1/2 cup drained canned artichoke hearts, chopped
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon oregano
1 cup crumbled feta cheese
12 oz capellini or linguine
Heat oil in heavy large skillet over medium-high heat. Add garlic and shrimp and sauté for 2 minutes. Add artichokes, tomatoes, lemon juice, parsley, oregano and sauté until shrimp are cooked through about 2 more minutes.
Meanwhile cook pasta until tender and drain well. Transfer pasta to a large bowl.
Add shrimp mixture to pasta and toss to coat. Top with feta cheese and season to taste with salt and pepper. Serves four.
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