Shrimp Pasta

So this is my favorite summer pasta dish, thus far. It's light, savory, loaded with flavor and nutrition. And it keeps well! Try this!

Shrimp Pasta with Feta
from The Healthy College Cookbook

Ingredients:
- 8 oz spaghetti or linguine
- 2 tsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups tomato sauce
- 1 medium tomato, chopped
- Dried Oregano
- Dried Basil
- 1/2 cup white wine
- 1 pound raw shrimp, shelled and deveined
- 1/2 cup crumbled feta

Directions:
1. Bring a large pot of water to a boil. Salt the water and add the pasta; cook according to the package. Drain and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and onion and saute until the onion is translucent. add the tomato sauce, chopped tomato and dash of oregano and basil. Cook until warmed through.
3. Add the white wine to the skillet and heat until the mixture is bubbling. Add the shrimp and cook until pink, 5-7 minute.
4. Toss the sauce and shrimp with the pasta and top with feta.

Notes:
- Use my tomato-basil sauce recipe! or just use a can of diced tomatoes (I got lazy once)
- This takes surprisingly no time. I think I timed prep as 20 minutes, and cook as 30 minutes.

Enjoy!