2 lg tomatoes, chopped
3 tbsp olive oil
1 lb linguini
6 oz reduced-fat feta cheese
1 lb medium shrimp
5 tsp. minced garlic, (from a jar)
1 tsp. oregano
1/2 tsp. basil
1 tbsp. chicken broth

In large skillet, over medium heat, heat 2 tablespoons oil. Add shrimp, garlic and broth. Cook until shrimp are pink, about 5 minutes. Remove shrimp to platter.

Cook pasta according to package directions; drain. Add to skillet, 1 tablespoon oil, tomatoes, oregano and basil. Cook 10 minutes. Toss pasta with shrimp, tomato sauce and feta cheese.

Submitted by: Sherry Monfils