Black Dog Shrimp Pasta

This is my take on a pasta dish they serve at Black Dog Cafe in Martha's Vineyard. Similar to a lot of shrimp/tomato/feta recipes, but it is all cooked quickly on top of the stove. No need to heat up the oven. Perfect in the summer with fresh tomatoes and basil from your garden...

Ingredients:

3-5 cloves of garlic - minced

3 tbsp olive oil

1 pound shrimp - raw/shells removed

1/4 cup white wine

4 ripe tomatoes - diced

small bunch fresh basil

8 ounces feta - broken into chunks

package of angel hair pasta or thin spaghetti

Directions:

1. Cook pasta according to directions and set aside

2. saute the garlic in olive oil over medium heat about 1 minute

3. add shrimp and cook until pink about 2-3 minutes

4. add wine and cook down briefly

5. add tomatoes and lower heat

6. tear basil into sauce and add feta
7. Season with salt & pepper to taste

8. You can add pasta to shrimp/tomato dish and warm through, or top individual bowls of pasta with the shrimp mixture

Enjoy!!

Notes:

This one cooks up quickly so I always line up my ingredients before I start. I also like using a mix of heirloom grape tomatoes in different colors. Cut them in halves before adding to shrimp mixture.

Modifications:

Low Carb: zoodles work great for this dish

Gluten Free: GF pasta and/or zoodles

Vegan: leave the shrimp out of yours and use vegan feta (if that exists!)

Pescatarian: you're good!

Picky Kids/non shrimp eaters: leave out the shrimp & add more tomatoes and/or feta