- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, mince garlic and coarsely chop onions.
- Lightly coat a large wide saucepan with oil and set over medium heat. When hot, add garlic and onions. Stir often until onions start to soften, about 3 minutes. Add tomatoes, oregano and pepper. Increase heat to medium-high. Stir often, uncovered, until reduced by half, 6 to 8 minutes. Add shrimp. Continue to cook, uncovered, stirring frequently until shrimp turn pink and are firm, 3 to 4 minutes. Remove from heat.
- When pasta is cooked, drain well. Immediately stir into sauce with shrimp until evenly coated. Gently stir in crumbled feta and parsley. Spoon into warm bowls. Great with a spinach-and-orange salad.
The flavours in this simple pasta dish will have you daydreaming about a summer evening in Greece, enjoying a leisurely dinner of succulent shrimp tossed with feta, tomatoes and noodles.
Fresh parsley isn’t just pretty; it’s also an excellent source of vitamins A and C. One half cup (125 mL) chopped parsley has 40 milligrams of vitamin C, about the same as half an orange.