Greek Shrimp and Pasta

      Greek Shrimp
      Greek Shrimp


      2 to 3 tablespoons  olive oil

      1 pound peeled, uncooked shrimp

      3 cloves garlic, minced

      Salt and pepper

      2  teaspoons Greek seasoning

      2 cups cherry or grape tomatoes, cut in half

      3/4 cup dry white wine or chicken stock

      ½ cup pitted Kalamata olives

      1 small jar (6 ounces) marinated artichoke hearts

      Juice from half a lemon

      1/4 cup fresh chopped Italian parsley

      1/2 cup crumbled feta cheese

      1 pound hot cooked spaghetti, linguini, angel hair pasta


      Heat oil in a large skillet. Add shrimp and cook for a minute on one side.  Flip shrimp over and cook another minute.  Add garlic and tomatoes and cook 30 seconds stirring constantly.    Season with a little salt, pepper, and Greek seasoning.  Add wine or stock

      and bring to a simmer.  Simmer for a couple minutes.  Add olives,  artichoke hearts, pasta and lemon juice.  Toss to coat and heat until just warm.  Serve with  chopped parsley and crumbled feta on top.