Pasta Greek Style

I like to have a bag of frozen shrimp on hand to make a quick meal when I am in a pinch. I saw a jar of sun dried tomatoes in my pantry and decided to purchase some feta cheese to create this meal. This recipe can be made in 30 minutes or less. You can customize the flavor profile to fit your taste preferences.

Base Recipe for 2
2 cups of pasta - I used DeLallo Gluten Free Pasta
12 large frozen shrimp per person (I purchase pre-cooked)
1 jar sun dried tomatoes - I used Mezetta's 12-ounce jar.
1 jar of artichoke hearts
2 cups of crumbled feta cheese

Option:
Use chicken instead of shrimp
Dice 1-2 shallots for additional flavor
Change the flavor profile by adding olives and beets to simulate a Greek Salad
Use a traditional pasta if you are not avoiding gluten due to health reasons

Instructions:

• Add the jar of sundried tomatoes (and 1/2 of the oil) to a pan and saute' the shrimp until tender enough to remove the tails. 
• Add the shallots at this time if you are using them
• After you remove the tails you can turn off the heat
• Drain the artichoke hearts, dice if you wish) and add to the warm pan.
• Prepare a quart of boiling water in a pan. When the water boils add the pasta. Cook 2-3 minutes less than the package recommends.
• When the pasta is done, reserve 1 cup of the water and drain.
• Add the pasta to the shrimp and sauce and turn the heat back on to low.
• Add 1/4 cup of pasta as you bring heat back into the pan.
• Add more water and olive oil from the sun dried tomato jar as needed
• Just before serving - or at the time of serving as I crumbled mine as a garnish in the pictures - add the crumbled feta cheese.