Shelly's Recipe

PASTA PENSACOLA

Category: Pasta - Seafood

12 oz linguine, cooked al dente
2 tsp olive oil, divided
2 clove garlic, minced
1 small red onion, diced
4 Roma tomatoes, diced
1 cup ripe olives, sliced
8 oz feta cheese, crumbled
20 large uncooked shrimp, shelled and deveined
Dash pepper
2 tbsp minced parsley

Drain cooked pasta and coat with 1 tsp olive oil. Heat remaining oil in a skillet and saute shrimp. Set aside. In same skillet, saute garlic, onions, tomatoes and olives until tender. Add 1/2 of the feta cheese and saute until melted. Add pepper and toss into pasta, parsley and remaining feta. Toss to combine completely. Divide into 4 plates and top with sautéed shrimp. Serves 4