Quick Shrimp Pasta

We all have days where we've got no inspiration (or no ingredients) for what to cook for dinner. In our house, those are the days we have omelettes, sandwiches or bowls of cereal for dinner. Or this pasta. By keeping a bag of frozen, peeled shrimp in the freezer, I almost always have all the ingredients for this dish on hand. It's quick, easy, delicious and one of Jeff's favourite meals.

Adapted from All Recipes

4 servings of angel hair pasta (a large fist full)

1 Tbsp of olive oil

2 tomatoes, chopped

1 teaspoon of dried oregano

1/2 teaspoon of dried basil

3 cloves of garlic, minced

1/4 cup of white wine
1/2 pound of shrimp (frozen, precooked shrimp works fine)

3 oz of feta, crumbled

2 Tbsp fresh parsley, chopped

Bring a large pot of lightly salted water to a boil. While water heats, heat olive oil in a separate skillet and add tomatoes, oregano and basil. Cook over medium heat until tomatoes begin to soften. Add garlic and stir for 30 seconds. Add white wine and reduce heat to simmer. 

While sauce simmers, cook pasta for 3-5 minutes until al dente. Drain, reserving 1/2 cup of cooking liquid. Once pasta is cooked, add shrimp to tomato sauce and cook until it is just pink (taking care not to overcook). Add parsley, feta and pasta; toss to serve. If you desire a "saucier" sauce, add the reserved pasta water a few tablespoons at a time, tossing after each addition. Serve immediately!