Mediterranean shrimp pasta

Name: Mediterranean shrimp pasta
Cuisine: American
Ingredients: 2 cup finely diced vine ripened tomatoes with juices(about 4 medium to large tomatoes); 1/2 cup rough chopped fresh basil loose packed (.75 oz pack of fresh basil); 1/3 cup minced shallot; 2 tbsp minced garlic; 6.5 oz jar marinated marinated artichoke hearts chopped; 1/2 lemon; 1 tsp oregeno; Pinch crushed red pepper; 10 Argentinian shrimp; 1/2 cup Chardonnay or Pinot Grigio; Angel hair (about 8 oz); Feta cheese (I had tomato basil feta)

Chef Bryce @ChefBryce

Mediterranean shrimp pasta

Chef Bryce @ChefBryce

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Ingredients

2 cupfinely diced vine ripened tomatoes with juices(about 4 medium to large tomatoes)
1/2 cuprough chopped fresh basil loose packed (.75 oz pack of fresh basil)
1/3 cupminced shallot
2 tbspminced garlic
6.5 ozjar marinated marinated artichoke hearts chopped
1/2lemon
1 tsporegeno
Pinchcrushed red pepper
10Argentinian shrimp
1/2 cupChardonnay or Pinot Grigio
Angel hair (about 8 oz)
Feta cheese (I had tomato basil feta)

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Steps

1

Heat some olive oil and Salt and pepper the shrimp and sauté but do not overcook, set aside l.
2

Add some evo to a medium pot and add the shallots for a couple minutes followed by the garlic, oregeno and a pinch of crushed red pepper and sauté until garlic blooms. Add the wine and reduce by half.
3

Add the tomatoes, artichokes, sun dried tomatoes and juice of half a lemon and pinch of salt and cook covered for about 30 minutes. Remove the lid and allow the juices to reduce until relatively think and saucy.
4

Add the sauce to the pan you cooked the shrimp and heat on medium high. Cook the pasta in salty water. Once the pasta is al dente add to the sauce along with the shrimp and basil and heat through for a few minutes. Serve with feta and good bread.