Directions: Mediterranean Shrimp Pasta

• Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
• While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and half of the red pepper flakes, and sauté for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and cook for about 30 seconds until fragrant but not browned. Add the halved cherry tomatoes and sliced Kalamata olives. Cook for 4-5 minutes until the tomatoes soften and release their juices.
• Return the shrimp to the skillet and stir to combine. Pour in the lemon juice and toss in the chopped parsley. Add the cooked linguine directly into the skillet. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up. Toss everything together to evenly coat the pasta.
• Season with additional salt, pepper, and red pepper flakes if desired. If you love a little creamy tang, sprinkle the crumbled feta cheese over the top just before serving.