Feta Shrimp With Linguine

• 8 ounces uncooked whole wheat linguine
• 4 garlic cloves, minced
• 1 teaspoon olive oil
• 1 can (28 ounces) diced tomatoes, undrained
• 1/4 cup sun-dried tomatoes (not packed in oil), chopped
• 1/4 cup Greek olives, coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup minced fresh parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup crumbled feta cheese

1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add the diced tomatoes, sun-dried tomatoes, olives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally.
2. Add the shrimp to the tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Stir in the parsley, lemon juice and pepper flakes. Drain pasta; serve with shrimp mixture. Sprinkle with feta cheese.

whole wheat linguine, garlic, olive oil, tomatoes, tomatoes, greek olives, salt, pepper, shrimp, fresh parsley, lemon juice, red pepper, feta cheese

Taken from www.tasteofhome.com/recipes/feta-shrimp-with-linguine/ (may not work)