8 oz. shell pasta
1/2 lb. medium shrimp, peeled and cut into thirds
4 tbsp. butter
4 tbsp. olive oil
2 minced garlic cloves
2 tsp. oregano, crushed to release flavor
1 tsp. salt
1/2 tsp. fresh ground pepper
1 c. crumbled Feta cheese

Cook pasta until al dente; drain and toss with 1 tablespoon olive oil. In skillet, melt butter; add olive oil and garlic. Stir until garlic colors slightly. Add shrimp, oregano, salt and pepper and cook until shrimp turns pink; remove from heat. In large serving bowl, combine pasta and cheese. Fold in shrimp mixture. Let stand at room temperature to blend flavors.