Mediterranean Shrimp Linguine

• 1 package (16 ounces) linguine
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 medium onion, chopped
• 6 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup chopped roasted sweet red peppers
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/2 cup minced fresh parsley
• 1/2 cup white wine or chicken broth
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 3/4 cup crumbled feta cheese
• 2 tablespoons lemon juice

1. Cook linguine according to package directions.
2. Meanwhile, in a large skillet, saute shrimp and onion in oil until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in the red peppers, olives, parsley, wine, pepper flakes, salt, oregano and pepper. Reduce heat.
3. Drain linguine, reserving 1/2 cup cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted.

linguine, shrimp, onion, olive oil, garlic, sweet red peppers, olives, parsley, white wine, red pepper, kosher salt, oregano, pepper, feta cheese, lemon juice

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