1/4 cup olive oil
1 tablespoon minced garlic
1 lb. uncooked medium shrimp, peeled and deveined
1 can artichoke hearts, drained and sliced in half
1 1/2 cups crumbled feta cheese
1 large tomato, seeded and chopped
3 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon dried oregano
Fresh ground pepper and salt to taste
1 package fresh angel hair pasta
Cook pasta according to package directions. When done drain and transfer to a large, warm bowl.
Heat oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add shrimp and sauté 2 minutes. Add rest of the ingredients and cook stirring until the shrimp are opaque and the vegetable are heated through, about 2 more minutes. Season with salt and pepper.
Transfer shrimp mixture to pasta bowl. Toss to coat. Serve immediately.
Adapted from "The Bon Appetit Cookbook"