1/2 Cup Olive Oil
6oz Sun-dried Tomatoes (julienne)
2oz Garlic (chopped)
32 Large Shrimp
2oz Capers (drained)
4oz Kalamata Olives (quartered)
16oz Bowtie Pasta (cooked)
8oz Artichoke Hearts (quartered)
2oz Spinach Leaves
6oz Feta Cheese (crumbled)
Salt and Pepper (to taste)
1. Heat oil in pan until light smoke. Add sun-dried tomatoes and garlic. Sauté for a minute, being careful not to burn garlic.
2. Add shrimp, capers, salt and pepper. Cook until shrimp are 3/4 done. Add wine to deglaze the pan. Let this reduce for 2 minutes on medium to high heat to cook out the alcohol in the wine.
3. Add pasta, olives, artichokes and spinach. Toss until all ingredients are hot. Divide equally into 4 pasta bowls and top with feta cheese.