Shrimp and Feta Pasta

Shrimp and Feta Pasta

3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
1 (10 3/4 ounce) can diced mild Rotel tomatoes and chilies, drained
1 (6 ounce) package crumbled feta cheese

In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, cook Rotel with remaining 1 tablespoon oil over medium heat in wine mixture until tender, 5-10 minutes. Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly.

Makes 5 servings

Note: You may like to top the pasta with a light shaving of Parmesan cheese