One- Pot Pasta With Shrimp, Tomatoes and Feta
In large saucepan of boiling lightly salted water, cook 340 g spaghetti according to package instructions. Reserving ½ cup of the cooking liquid, drain. Set aside. In same pan, heat 2 tbsp olive oil over medium heat. Cook 4 cloves garlic, sliced; 1 tsp dried oregano; and ¼ tsp hot pepper flakes, stirring, until fragrant, about 30 seconds. Add 450 g jumbo shrimp (21 to 25 count), peeled and deveined, and half red onion, sliced; cook, stirring, for 1 minute. Add 3 cups halved cherry tomatoes and ¼ cup pitted Kalamata olives, chopped; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes. Stir in pasta, ⅓ cup chopped fresh parsley and the reserved cooking liquid; cook for 1 minute. Sprinkle with ¼ cup crumbled feta cheese. Makes 4 to 6 servings. NUT- FREE