Greek Pasta with Feta and Shrimp

• 1 pound Fusili
• 1 pound Peeled And Deveined Shrimp
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Dried Oregano
• 1/4 cups Olive Oil
• 1 bulb Fennel
• 2 cloves Garlic
• 2 whole Vintage Ripe (or Other Heirloom) Tomatoes
• 1 can (14 1/2 Oz. Size) Artichoke Hearts, Drained And Chopped
• 6 ounces, weight Feta Cheese
• 1/4 cups Kalamata Olives, Pitted And Chopped
• 1 Tablespoon Butter
• 2 Tablespoons Fresh Oregano, Chopped

1. Cook the pasta according to package directions.
2. Meanwhile, combine the shrimp, vinegar and dried oregano in a small dish.
3. Set aside.
4. Heat the olive oil in a large skillet set over medium heat.
5. Add the fennel and garlic, cook for 5 minutes or until softened.
6. Reduce the heat to low and add the tomatoes, artichoke hearts, feta and olives.
7. Cook for 5 minutes, stirring occasionally, until tomatoes are warmed and slightly softened.
8. Remove from heat.
9. Grill the shrimp over high heat until pink, about 2 minutes on each side.
10. Drain the pasta and return it to the pot.
11. Add the fresh oregano and butter; stir until butter is melted.
12. Add the sauce.
13. Divide between serving dishes and top with shrimp.
14. This dish is delicious served warm or chilled.

shrimp, red wine vinegar, oregano, olive oil, fennel, garlic, tomatoes, hearts, cheese, kalamata olives, butter, fresh oregano

Taken from tastykitchen.com/recipes/main-courses/greek-pasta-with-feta-and-shrimp/ (may not work)