A vibrant and flavorful Mediterranean-inspired shrimp pasta dish, perfect for a quick and satisfying meal.
Heat the olive oil in a large pan over medium heat.
Ensure the pan is evenly coated with oil to prevent sticking.
Add the garlic and sauté until fragrant, about 30 seconds.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp and cook until they turn pink, about 2 minutes per side.
Avoid overcooking the shrimp to keep them tender.
Stir in the artichoke hearts, feta cheese, tomatoes, olives, and oregano. Cook until heated through, about 3 minutes.
Mix gently to avoid breaking the artichoke hearts.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the pasta and shrimp mixture in a large mixing bowl. Toss to coat evenly.
Add a splash of pasta water if the mixture seems dry.
Transfer to a serving dish, garnish with parsley, and serve warm.
Serve immediately for the best flavor and texture.
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