Ingredients
8 ounces uncooked whole wheat linguine4 garlic cloves, minced1 teaspoon olive oil1 can (28 ounces) diced tomatoes, undrained1/4 cup sun-dried tomatoes (not packed in oil), chopped1/4 cup Greek olives, coarsely chopped1/4 teaspoon salt1/4 teaspoon pepper1 pound uncooked medium shrimp, peeled and deveined1/4 cup minced fresh parsley2 tablespoons lemon juice1/4 teaspoon crushed red pepper flakes1/2 cup crumbled feta cheese
Preparation
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.
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.
