Greek Pasta with Feta and Shrimp

Ingredients

• 1 pound Fusili
• 1 pound Peeled And Deveined Shrimp
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Dried Oregano
• ¼ cups Olive Oil
• 1 bulb Fennel
• 2 cloves Garlic
• 2 whole Vintage Ripe (or Other Heirloom) Tomatoes
• 1 can (14 1/2 Oz. Size) Artichoke Hearts, Drained And Chopped
• 6 ounces, weight Feta Cheese
• ¼ cups Kalamata Olives, Pitted And Chopped
• 1 Tablespoon Butter
• 2 Tablespoons Fresh Oregano, Chopped

Preparation Instructions

Cook the pasta according to package directions. Meanwhile, combine the shrimp, vinegar and dried oregano in a small dish. Set aside.

Heat the olive oil in a large skillet set over medium heat. Add the fennel and garlic, cook for 5 minutes or until softened. Reduce the heat to low and add the tomatoes, artichoke hearts, feta and olives. Cook for 5 minutes, stirring occasionally, until tomatoes are warmed and slightly softened. Remove from heat. Grill the shrimp over high heat until pink, about 2 minutes on each side.

Drain the pasta and return it to the pot. Add the fresh oregano and butter; stir until butter is melted. Add the sauce. Divide between serving dishes and top with shrimp. This dish is delicious served warm or chilled.