Spicy Shrimp And Artichoke Pasta

• 8 ounces uncooked fettuccine
• 2 teaspoons olive oil
• 1 pound large shrimp, peeled and deveined
• 1 (9-ounce) package frozen artichoke hearts, thawed and squeezed dry
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1 (7-ounce) jar sliced pimiento, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups trimmed arugula
• 1/2 cup (2 ounces) crumbled feta cheese

1. Cook fettuccine according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add shrimp, artichokes, and garlic; saute 5 minutes or until shrimp are done. Stir in wine, scraping pan to loosen browned bits. Add pimiento and next 4 ingredients; cook over medium-low heat 2 minutes or until thoroughly heated.
3. Place arugula in a large bowl; add drained pasta, reserved cooking liquid, and shrimp mixture. Toss well. Sprinkle with feta cheese. Serve immediately.

fettuccine, olive oil, shrimp, garlic, white wine, pimiento, oregano, red pepper, salt, freshly ground black pepper, arugula, feta cheese

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