Pasta with Spicy Shrimp and Sun-Dried Tomatoes

Name: Pasta with Spicy Shrimp and Sun-Dried Tomatoes
Yield: Makes 4 to 6 main-course
Ingredients: 3 tablespoons olive oil; 1 pound uncooked large shrimp, peeled, deveined; 4 large shallots, sliced; 3/4 cup sliced drained oil-packed sun-dried tomatoes; 1/2 cup sliced pitted Kalamata olives or other brine-cured black olives; 6 garlic cloves, chopped; 1 teaspoon grated lemon peel; 1/2 teaspoon dried crushed red pepper; 1 28-ounce can diced tomatoes in juice, drained; 1/2 cup chopped fresh basil; 1 12-ounce package linguine; 1 cup crumbled feta cheese

By Bonnie Wilkens Metully Cincinnati OH

November 30, 2002

Recipe notes