Linguine with Shrimp, Tomatoes, and Feta Sabraw

• 1 pound medium shrimp (about 40)
• 2 pints vine-ripened cherry tomatoes
• 4 large garlic cloves
• 1 bunch scallions
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh basil leaves
• 1 1/2 cups crumbled feta (about 6 ounces)
• 1 pound dried linguine

1. Shell shrimp and, if desired, devein.
2. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
3. Halve tomatoes and mince garlic.
4. Finely chop scallions.
5. In a large bowl stir together all ingredients except linguine with salt and pepper to taste.
6. Chill sauce, covered, 1 hour.
7. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
8. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente.
9. Reserve 1/3 cup pasta water and drain pasta.
10. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

shrimp, tomatoes, garlic, scallions, extravirgin olive oil, fresh basil, feta, linguine

Taken from www.epicurious.com/recipes/food/views/linguine-with-shrimp-tomatoes-and-feta-sabraw-14179 (may not work)