What's Cookin' -- Shrimp and Tomato Pasta

I adapted this from Martha Stewart's Everyday Food Magazine.  I changed it quite a bit, even the title.  We have come into a plethora of feta cheese given to my husband from one his customers.  So, I've been trying to find recipes that use feta.  If you have one, please pass it along.  I still have more than 60 oz of feta cheese in brine!

Shrimp and Tomato Pasta
Sauce (this makes double what is needed -- easily double the shrimp and pasta and you'll use the sauce up)
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic
1 Tbsp tomato paste
1 tsp oregano

1 can (15 oz) diced tomatoes

1 can (15 oz) crushed tomatoes

2 cups pasta (used shells, but any pasta will work)

1 Tbsp olive oil

2 to 3 cups shrimp (depending on size you use)

4 oz feta cheese, crumbled

1. Heat oil in pan.  Add onion and garlic. Cook for about 5 minutes on medium heat or until soft.

2. Add tomato paste and oregano.  Cook for 1 minute longer.

3. Add diced and crushed tomatoes. Cook to thicken for about 10 minutes

4. Heat water in separate pot and make pasta. Drain.

5. When sauce is thicken set 1/2 aside and use for future meal or freeze.

6. Add pasta to tomato sauce.

7. Heat oil in pan on medium heat.  Cook shrimp for 2 to 3 minutes until pink.

8. Mix shrimp with pasta and sauce.

9. Put crumbled feta cheese on top.

Check out more recipes at the Grocery Cart Challenge!