Greek Pasta with Feta and Shrimp

Ingredients

• 1 pound Fusili
• 1 pound Peeled And Deveined Shrimp
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Dried Oregano
• 1/4 cups Olive Oil
• 1 bulb Fennel
• 2 cloves Garlic
• 2 whole Vintage Ripe (or Other Heirloom) Tomatoes
• 1 can (14 1/2 Oz. Size) Artichoke Hearts
• Drained And Chopped
• 6 ounces
• weight Feta Cheese
• 1/4 cups Kalamata Olives
• Pitted And Chopped
• 1 Tablespoon Butter
• 2 Tablespoons Fresh Oregano
• Chopped

Instructions

1. Cook the pasta according to package directions.
2. Meanwhile, combine the shrimp, vinegar and dried oregano in a small dish.
3. Set aside.
4. Heat the olive oil in a large skillet set over medium heat.
5. Add the fennel and garlic, cook for 5 minutes or until softened.
6. Reduce the heat to low and add the tomatoes, artichoke hearts, feta and olives.
7. Cook for 5 minutes, stirring occasionally, until tomatoes are warmed and slightly softened.
8. Remove from heat.
9. Grill the shrimp over high heat until pink, about 2 minutes on each side.
10. Drain the pasta and return it to the pot.
11. Add the fresh oregano and butter; stir until butter is melted.
12. Add the sauce.
13. Divide between serving dishes and top with shrimp.
14. This dish is delicious served warm or chilled.