Linguine with Shrimp, Tomatoes, and Feta Sabraw

Ingredients

• 1 pound medium shrimp (about 40)
• 2 pints vine-ripened cherry tomatoes
• 4 large garlic cloves
• 1 bunch scallions
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh basil leaves
• 1 1/2 cups crumbled feta (about 6 ounces)
• 1 pound dried linguine

Instructions

1. Shell shrimp and, if desired, devein.
2. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
3. Halve tomatoes and mince garlic.
4. Finely chop scallions.
5. In a large bowl stir together all ingredients except linguine with salt and pepper to taste.
6. Chill sauce, covered, 1 hour.
7. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
8. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente.
9. Reserve 1/3 cup pasta water and drain pasta.
10. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.