Shrimp and Feta Angel Hair Pasta
1 pound shrimp, peeled and deviened
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
1 heaping tablespoon capers
1-2 cups roasted tomatoes *if you don't want to make these first - you can use regular cherry tomatoes or diced tomatoes and add more spices. But trust me, it's worth it to make these. I had them in the freezer.
1/4 cup white wine
1 cup feta, crumbled
300 grams angel hair pasta
Heat EVOO in a frying pan and cook shrimp until pink. Remove from pan and set aside. Meanwhile, cook pasta according to instructions on package, drain and return to pot.
Add more oil to pan, if needed. Brown mushrooms.
Season with salt and pepper once browned. Add capers and cook 2-3 minutes.
Add tomatoes and white wine. Boil 4-5 minutes, until tomatoes are heated through.
Return shrimp to the pan and toss to coat.
Pour sauce over pasta and toss to coat. Add the crumbled feta and stir until cheese is just starting to melt.
Makes 4 servings.