Garden Shrimp Pasta

• 2 tablespoons olive oil
• 1 teaspoon chopped fresh oregano
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 pounds medium peeled and deveined shrimp
• 8 ounces uncooked angel hair pasta
• 5 cups chopped seeded tomato (about 1 1/2 pounds)
• 1/4 cup thinly sliced fresh basil
• 1/4 cup thinly sliced fresh mint
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 2 teaspoons spicy brown mustard
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) crumbled feta cheese

1. Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; saute 6 minutes or until done. Remove from heat; set aside.
2. Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.
3. Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.

olive oil, fresh oregano, lemon rind, orange rind, red pepper, salt, shrimp, angel hair pasta, tomato, fresh basil, mint, red wine vinegar, olive oil, sugar, brown mustard, lemon rind, lemon juice, salt, freshly ground black pepper, feta cheese

Taken from www.myrecipes.com/recipe/garden-shrimp-pasta (may not work)