Simple & Smart

Super easy new recipe and Matt loved it!
We both love seafood - especially shrimp.  How can you spend many summers on the east coast in Maine and Vermont and spend your Honeymoon there and not love seafood! :)  Of course the fresh stuff is better, but this can be good too.

Shrimp & Tomato Linguine
found this in one of my favorite food magazines

6 oz linguine (I used whole wheat spaghetti noodles)
1/3 lb. uncooked medium shrimp (I used 1/2 lb small cooked shrimp)  I always use cooked shrimp because it's faster.  Whether it's cooked or uncooked, frozen or unfrozen, make sure it's peeled and deveined.  Most shrimp found in a grocery store comes that way.  If you buy it fresh, you have to do it yourself, pretty easy but takes some time.
3 garlic cloves, minced - or 3 Tbsp. minced garlic
1 Tbsp olive oil
1 can (14 1/2 oz) fire-roasted diced tomatoes, undrained.  I couldn't find fire-roasted in the store so I bought Italian style diced tomatoes and then added some Cajun seasoning when I added the tomatoes.
2 tsp minced fresh basil or 1/2 tsp dried basil
Dash pepper
1/2 cup crumbled feta cheese. (This really does add a nice flavor - if you don't like feta you can just use Parmesan cheese)

Cook noodles according to package. 
Meanwhile, in large skillet, heat olive oil - add garlic and shrimp.  At this time you can add Cajun seasoning to add more flavor to the shrimp.  If the shrimp is uncooked - cook over medium heat until shrimp turns pink.  If the shrimp is already cooked, simply warm.  Then, add the tomatoes, basil and pepper and more Cajun if so desired.  Bring to a boil, cook and stir 1-2 minutes until heated through.
Drain noodles; toss with tomato mixture.  Sprinkle with feta.