Ingredients
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1/4 cup olive oil
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6 roasted garlic cloves, chopped fine
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1 lb uncooked medium shrimp, peeled, and deveined
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2 cups Baby Spinach, chopped
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1 1/2 cups feta cheese, crumbled into small pieces
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3 roma tomatoes, chopped into small cubes
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1 fresh lemon, juice of
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1/2 teaspoon oregano
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1 1/2 lbs angel hair pasta or 1 1/2 lbs thin spaghetti
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fresh parsley, to garnish
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10 kalamata olives, cut into small pieces
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1 1/2 cups canned artichoke hearts, drained, and chopped
Instructions
- Heat oil in a lg. pan over med-high heat.
- Add garlic, and saute 30 secs.
- Add shrimp and spinach, and saute until almost cooked through, about 2 minutes
- Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
- Season with salt and pepper.
- Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
- Transfer pasta to a lg. bowl.
- Add shrimp mixture to pasta just before serving, and toss to coat.
- Add more lemon juice, to taste.
- Add salt and pepper, if needed, and plate onto a pretty serving dish.
- Chop parsley, and sprinkle over dish.
- Garnish with a few sprigs of parsley on top, and serve.