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SERVES:
4-6

INGREDIENTS:

• 1 pound thin spaghetti


• 1 pound large raw, peeled shrimp


• Olive oil for sauteing shrimp


• 2 cloves garlic, minced


• 2 Tbs fresh chopped oregano


• Approx. 1 1/2 – 2 cups sliced marinated artichoke hearts


• Approx. 1 1/2 – 2 cups sliced grape tomatoes


• Approx.1 1/2 cups sliced pitted kalamata olives


• Approx. 2 cups feta cheese


• Red pepper flakes to taste

PROCEDURE:

Get a large pot of water going for the pasta and, it's not necessary but, once the 1-pound of large raw shrimp are completely peeled, you can cut them in half crosswise so they are easier to eat and because they look great in the final dish.

Once the water is boiling, add the 1-pound box of thin spaghetti to that and then add a splash of olive oil to another large heavy bottomed pan on medium high heat.

Make sure that this pan is large enough to eventually hold everything and, once the oil is hot, add the shrimp to that and a large minced clove of garlic, or two cloves, and add a couple Tbs of fresh chopped oregano and cook that until the shrimp are just cooked through.

You might need to add a little more olive oil to the pan, if it seems like it is a little too dry, and then, once the shrimp have cooked through, add the sliced artichoke hearts, the sliced kalamata olives and the sliced tomatoes, let those warm through for a minute and turn the heat off.

The thin spaghetti will only take 6-7 minutes to cook and then drain it in a colander in the sink but don't run any cold water over it. And then add it right to the pot with the shrimp.

Add a little more olive oil and a pinch of red pepper flakes if you like, toss everything together and it's good to go. Then finish each individual serving with a sprinkling of feta cheese!

HINTS:

Substitute dill or mint for the oregano.