6 oz. uncooked angel hair pasta
1 t. olive oil
½ c. chopped green bell pepper
2 t. bottled minced garlic
14.5 oz. can diced tomatoes with basil, garlic, oregano; undrained
t. black pepper
1 lb. peeled & deveined medium uncooked shrimp
t. ground red pepper
6 T. crumbled feta cheese
Cook pasta according to package directions, omitting salt. Drain pasta and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper to pan; sauté 1 minute.
Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp is done (don’t overcook). Stir in red pepper; remove from heat. Place 1 c. pasta on each of four plates. Top each serving with 1 c. shrimp mixture and 1 ½ T. feta cheese.
Patrick Simmer, Dewitt
