Mediterranean Shrimp & Pasta

• 1/4 cup sundried tomato bits
• 1 cup boiling water
• 6 ounces Fettucine Pasta
• 1/2 teaspoon EVOO
• 1 clove garlic, minced
• 10 ounces cleaned and deveined raw shrimp
• 1/2 teaspoon dried oregano
• 1 cup chopped spinach
• 2 tablespoons chopped kalamata olives
• 1 teaspoon drained capers
• 1/4 cup Feta cheese

1. Put the tomato bits in boiling water and let it stand for 10-15 mins. Then, drain the tomato bits and reserve 1/4 cup of the water.
2. While the tomato bits soak, cook the pasta. Cook it for as long as you want, depending on the way you like it. Otherwise, follow the instructions on the packet for Al dente consistency. After it is cooked, drain and keep warm.
3. While the pasta cooks, heat the olive oil in a large utensil on medium-low heat. Add garlic and saute for 1 minute.
4. Then add the shrimp and oregano and saute for 2 minutes or until the raw shrimp is cooked.
5. Now pour in the reserved tomato liquid. Boil for 2 minutes. If using cooked shrimp, be careful not to overcook them. The tighter they curl in, the more they get cooked.
6. Remove from heat and now stir in the spinach to wilt-in, along with the olives, capers and tomato bits.
7. Finally, toss this mixture with the cooked pasta. While still hot, mix in the Feta cheese. Serve immediately. YUM!

tomato bits, boiling water, fettucine pasta, evoo, clove garlic, shrimp, oregano, chopped spinach, olives, capers, feta cheese

Taken from food52.com/recipes/9043-mediterranean-shrimp-pasta (may not work)