Ingredients:2 to 3 tablespoons olive oil1 pound peeled, uncooked shrimp3 cloves garlic, mincedSalt and pepper2 teaspoons Greek seasoning2 cups cherry or grape tomatoes, cut in half3/4 cup dry white wine or chicken stock 1/2 cup pitted Kalamata olives1 small jar (6 ounces) marinated artichoke heartsJuice from half a lemon1/4 cup fresh chopped Italian parsley1/2 cup crumbled feta cheese1 pound hot cooked spaghetti, linguini, angel hair pastaDirections: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 stockand 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.
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