Garden shrimp Pasta

* 2 tablespoons olive oil
* 1 teaspoon chopped fresh oregano
* 1 teaspoon grated lemon rind
* 1 teaspoon grated orange rind
* 1/4 teaspoon crushed red pepper
* 1/4 teaspoon salt
* 2 pounds medium peeled and deveined shrimp
* 8 ounces uncooked angel hair pasta
* 5 cups chopped seeded tomato (about 1 1/2 pounds)
* 1/4 cup thinly sliced fresh basil
* 1/4 cup thinly sliced fresh mint
* 2 tablespoons red wine vinegar
* 1 tablespoon olive oil
* 1 teaspoon sugar
* 2 teaspoons spicy brown mustard
* 1/2 teaspoon grated lemon rind
* 1 teaspoon fresh lemon juice
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well.

2. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.

3. Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.

4. Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat.

5. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.

6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PUNKIN7743.