Garden Shrimp Pasta
- 2 Tbs olive oil
- 1 tsp chopped fresh oregano
- 1 tsp grated lemon rind
- 1 tsp grated orange rind
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 2 lbs medium peeled and deveined shrimp
- 8 oz uncooked angel hair pasta
- 5 cups chopped seeded tomato (about 1 1/2 pounds)
- 1/4 cup thinly sliced fresh basil
- 1/4 cup thinly sliced fresh mint
- 2 Tbs red wine vinegar
- 1 Tbs olive oil
- 1 tsp sugar
- 2 tsp spicy brown mustard
- 1/2 tsp grated lemon rind
- 1 tsp fresh lemon juice
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- 3/4 cup crumbled feta cheese ((3 ounces))
- Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.
- Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.
- Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.
