Greek-Style Shrimp Linguine

• 8 ounces uncooked linguine
• 1 tablespoon olive oil
• 20 large shrimp, peeled and deveined (about 1 pound)
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 cup (3 ounces) crumbled feta cheese
• 2 tablespoons chopped fresh flatleaf parsley or basil

1. Cook linguine according to package directions.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the shrimp, minced garlic, dried oregano, and red pepper; stir-fry 2 minutes. Add the tomatoes; reduce heat and simmer, uncovered, until shrimp is opaque, about 3 minutes.
3. Drain linguine; return to the same pot. Add shrimp mixture and cheese to the linguine; toss well, and transfer to 4 serving plates. Top with parsley or basil.
4. Wine note: The zesty shrimp linguine will match beautifully with the herbal notes and lively acidity of an Italian red from the Barbera grape. Look for Pio Cesare Barbera d'Alba, about $

linguine, olive oil, shrimp, garlic, oregano, red pepper, tomatoes, feta cheese, fresh flatleaf parsley

Taken from www.myrecipes.com/recipe/greek-style-shrimp-linguine (may not work)